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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

  • 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.

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

52 calories; 3.1 g total fat; 0.5 g saturated fat; 134 mg sodium. 270 mg potassium; 5.3 g carbohydrates; 1.9 g fiber; 2 g sugar; 1.8 g protein; 1380 IU vitamin a iu; 69 mg vitamin c; 49 mcg folate; 28 mg calcium; 1 mg iron; 17 mg magnesium;