Roasted vegetables are a popular choice because they are so easy to prepare. In this recipe, eggplant, mushrooms, sweet pepper and red onion are drizzled in a simple sage vinaigrette and roasted until tender.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F. In a foil-lined 15x10x1-inch baking pan place eggplant, mushrooms, sweet red pepper and red onion. Combine olive oil, garlic, sage, salt and black pepper. Drizzle over vegetables, tossing to coat.

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  • Roast, uncovered, about 25 minutes or until vegetables are tender, stirring twice.

Nutrition Facts

87 calories; protein 3.1g; carbohydrates 12.2g; dietary fiber 4.7g; sugars 5.6g; fat 3.8g; saturated fat 0.5g; vitamin a iu 1010.5IU; vitamin c 44.3mg; folate 48.3mcg; calcium 23.5mg; iron 0.8mg; magnesium 24.6mg; potassium 480.6mg; sodium 152.4mg.
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