Recipe Image

Vegetable Medley

  • 25 m
  • 50 m
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.”


    • 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


  • 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.
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