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Lemon-Roasted Mixed Vegetables
Diabetic Living Magazine
“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.”
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
1Preheat oven to 425°F.
2Combine 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.
3Add 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.
4Sprinkle 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).