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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




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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 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

1/3 cup
52 calories; protein 1.8g; carbohydrates 5.3g; dietary fiber 1.9g; sugars 2.3g; fat 3.1g; saturated fat 0.5g; vitamin a iu 1379.9IU; vitamin c 68.6mg; folate 48.8mcg; calcium 28.3mg; iron 0.6mg; magnesium 17.1mg; potassium 269.5mg; sodium 134.3mg; thiamin 0.1mg.

1 vegetable, 1/2 fat