Recipe For Cooking Roasted Vegetables

Recipe For Cooking Roasted Vegetables

Toaster Oven Roasting :: Side Dishes

Side Dishes

Roasted Vegetables

2 med. potatoes, peeled and cut into 1/2-in. cubes
2 med. carrots, cut into 1/2-in. slices
1 lrg. zucchini, cut into 1/2-in. slices
1 lrg. sweet red pepper, cut into 1-in. pieces
1 Tbsp. olive or canola oil
1 tea. each dried basil and oregano OR
    1 Tbsp. each minced fresh basil and oregano
1/2 tea. salt (optional)
1/4 tea. pepper
2 garlic cloves, minced

In a mixing bowl, combine the first 4 ingredients. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.

Transfer to an unprepared 13 x 9-in. baking dish. Bake, uncovered, at 375 degrees F for 30 to 35 min. or until tender.

Serves 6.

Nutritional Analysis: One 3/4-C. serving (prepared without salt) equals: 80 calories, 13 mg sodium, 0 cholesterol, 14 gm carbohydrate, 2 gm protein, 3 gm fat

Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat