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.
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.
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.
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).
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
Vitamin C (115% daily value), Vitamin A (28% dv)