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