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.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • 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.

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

Nutrition Facts

1 1/2 cups
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.

2 vegetable, 1/2 fat