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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

87.1 calories; protein 3.1g 6% DV; carbohydrates 12.2g 4% DV; exchange other carbs 1; dietary fiber 4.7g 19% DV; sugars 5.6g; fat 3.8g 6% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 1010.5IU 20% DV; vitamin c 44.3mg 74% DV; folate 48.3mcg 12% DV; calcium 23.5mg 2% DV; iron 0.8mg 4% DV; magnesium 24.6mg 9% DV; potassium 480.6mg 14% DV; sodium 152.4mg 6% DV.