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Mixed-Up Roasted Vegetables
Number of Servings: 4
Serving Size: 1/2 cup
You can pretty much use any combination of fresh vegetables that you have on hand for a sure way to avoid the dinnertime rut!
|Nonstick cooking spray|
|medium yellow squash, cut into 1/2-in slices||2|
|medium zucchini, cut into 1/2-in slices||2|
|medium onion, quartered||1|
|medium bell peppers (1 red, 1 green), cut into 1/2-in chunks||2|
|canola oil||1 Tbsp|
|garlic powder||0.50 tsp|
|black pepper||0.50 tsp|
Preheat oven to 450° F. Coat a large rimmed baking sheet with nonstick cooking spray.2:
In a large bowl, combine all the vegetables; toss to mix.3:
In a small bowl, combine the remaining ingredients; mix well. Drizzle over the vegetable mixture; toss until well coated.4:
Lay out the vegetables in a single layer on the baking sheet. Roast for 28 to 30 minutes, or until the vegetables are tender, turning halfway through cooking. Serve.
|Calories from Fat 18|
|Total Fat 2g|
|Saturated Fat 0g|
|Dietary Fiber 2g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 2 Vegetable|
Mr. Food Diabetic Dinners in a Dash
Art Ginsburg featuring Nicole Johnson Baker
Mr. Food and the American Diabetes Association are proud to present an all new cookbook, Diabetic Dinners in a Dash. This cookbook contains over 150 Fast and Fabulous Guilt-Free Recipes that will have everyone saying "Ooh It's So Good!". Every recipe contains nutritional information, portion sizes, and easy-to-follow directions that will putdelicious meals on your table every night.
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