Lemon-Roasted Mixed Vegetables

Lemon-Roasted Mixed Vegetables

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From: What to Eat with Diabetes 2019

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.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 1½ cups cauliflower florets
  • 1½ cups broccoli florets
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • ¾ cup diced red bell pepper (1-inch)
  • ¾ cup diced zucchini (1-inch)
  • 2 teaspoons lemon zest

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Sprinkle lemon zest over the vegetables; stir and serve.
  • Note: If you're following our 1,500-calorie diabetes meal plan, transfer ⅔ 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 information

  • Serving size: ⅓ cup
  • Per serving: 52 calories; 3 g fat(0 g sat); 2 g fiber; 5 g carbohydrates; 2 g protein; 49 mcg folate; 0 cholesterol; 2 g sugars; 0 g added sugars; 1,380 IU vitamin A; 69 mg vitamin C; 28 mg calcium; 1 mg iron; 134 mg sodium; 270 mg potassium
  • Nutrition Bonus: Vitamin C (115% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat

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