Roasted vegetables are a popular choice because they are so easy to prepare. In this recipe, eggplant, mushrooms, sweet pepper and red onion are drizzled in a simple sage vinaigrette and roasted until tender. Source: Diabetic Living Magazine

Diabetic Living Magazine
Advertisement

Ingredients

Directions

  • Preheat oven to 425 degrees F. In a foil-lined 15x10x1-inch baking pan place eggplant, mushrooms, sweet red pepper and red onion. Combine olive oil, garlic, sage, salt and black pepper. Drizzle over vegetables, tossing to coat.

    Advertisement
  • Roast, uncovered, about 25 minutes or until vegetables are tender, stirring twice.

Nutrition Facts

87 calories; 3.8 g total fat; 0.5 g saturated fat; 152 mg sodium. 481 mg potassium; 12.2 g carbohydrates; 4.7 g fiber; 6 g sugar; 3.1 g protein; 1011 IU vitamin a iu; 44 mg vitamin c; 48 mcg folate; 23 mg calcium; 1 mg iron; 25 mg magnesium;