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Roasted Vegetable Medley

Diabetic.Foodie's picture
  Red onions 2 Medium, cut into eights
  Yellow summer squash 2 Small, cut into 1/2 inch slices
  Zucchini 2 Small, cut into 1/2 inch slices
  Sweet peppers 3 , cut into 1/2 inch strips (Red / Yellow / Green / Combination)
  Garlic 4 Clove (20 gm), thinly sliced
  Snipped parsley 2 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Olive oil 1 Tablespoon
  Dried oregano 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon

In a 13 x 9 x 2-inch baking pan combine onions, summer squash, zucchini, sweet peppers, and garlic.
In a screw-top jar combine parsley, vinegar, oil, oregano, salt, and black pepper; cover and shake well.
Pour over vegetables; toss gently to coat.
Roast vegetables in a 425° oven about 25 minutes or until vegetables are crisp-tender, stirring twice.

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 569 Calories from Fat 157

% Daily Value*

Total Fat 18 g27.5%

Saturated Fat 2.8 g14.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1049 mg43.7%

Total Carbohydrates 95 g31.8%

Dietary Fiber 26.6 g106.5%

Sugars 56 g

Protein 19 g38%

Vitamin A 118.6% Vitamin C 918.1%

Calcium 39.4% Iron 50.1%

*Based on a 2000 Calorie diet

Roasted Vegetable Medley Recipe