Roasted Summer Vegetables from Healthy Diabetic Recipes

Roasted Summer Vegetables Recipe

Recipe Ingredients:

1 Red pepper, cored, seeded & cut into strips
1 Yellow bell pepper, cored, seeded & cut into strips
2 Red onions, peeled & cut into wedges
2 small Summer squash, ends, trimmed cut into 1/2" thick strips
2 small Zucchini, ends, trimmed, cut into 1/2" thick strips
4 Garlic cloves, peeled & thinly sliced
1 tbsp Olive oil
1 tbsp Oregano, fresh, chopped -OR-
1 tsp Dried oregano salt & pepper to taste
1 tbsp Balsamic vinegar

Recipe Instructions:

Few people think of roasting summer vegetables in the oven, yet high heat
keeps them juicy and flavorful. Lightly seasoned with herbs and a touch of
olive oil, this dish cooks quickly and is excellent either served hot, at
room temperature or cold."

Preheat oven to 425F. In a large bow, toss together peppers, onions,
squash, garlic, olive oil, oregano, salt and pepper. Spread the vegetables
on a baking sheet or metal roasting pan and roast for 20 minutes, or until
tender, stirring several times. Transfer to a serving bowl and cool
slightly. Add parsley and vinegar and toss until mixed. Taste and adjust
seasonings. SERVES: 6

58 Calories per serving: 2 G Protein, 3 G Fat, 8 G Carbohydrate, 271 Mg
Sodium, 0 Mg Cholesterol

SOURCE: _The Recipe Rescue Cookbook_ posted by Anne MacLellan Submitted By
ANNE MACLELLAN On 05/10/94

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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