Lemon-Roasted Mixed Vegetables
Tossing these roasted vegetables with lemon zest gives them a bright, fresh flavor. Serve them along with roasted chicken or add them to sandwiches and grain bowls for an easy, healthy dinner or lunch. Source: What to Eat with Diabetes 2019
Ingredients
Associated Recipes
Directions
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Preheat oven to 425 degrees F.
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Combine cauliflower, broccoli, and garlic in a 15-by-10-inch baking pan. Drizzle with oil and sprinkle with oregano and salt; stir to coat. Roast for 10 minutes.
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Add bell pepper and zucchini to the vegetables in the pan; stir to combine. Roast until the vegetables are crisp-tender and lightly browned, 10 to 15 minutes more.
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Sprinkle lemon zest over the vegetables; stir and serve.
Tips
Note: If you're following our 1,500-calorie diabetes meal plan, transfer 2/3 cup roasted vegetables to an airtight container and refrigerate for use in Greek Salmon Salad and Piled-High Greek Vegetable Pitas (see Associated Recipes).
Nutrition Facts
1 vegetable, 1/2 fat