Vegetable Medley

Vegetable Medley

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 small (about 1 pound) eggplant, cut into 1-inch cubes
  • 2 cups fresh mushrooms, halved (6 ounces)
  • 1 medium red sweet pepper, cut into bite-size strips
  • 1 medium red onion, sliced
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons snipped fresh sage or 1 teaspoon dried sage, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°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.
  2. Roast, uncovered, about 25 minutes or until vegetables are tender, stirring twice.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 87 calories; 4 g fat(1 g sat); 5 g fiber; 12 g carbohydrates; 3 g protein; 48 mcg folate; 0 mg cholesterol; 6 g sugars; 1,011 IU vitamin A; 44 mg vitamin C; 23 mg calcium; 1 mg iron; 152 mg sodium; 481 mg potassium
  • Nutrition Bonus: Vitamin C (73% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, ½ fat

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