At this time of the year we begin to truly celebrate the fall harvest with holidays such as Halloween (Oct. 31) and Dia De Los Muertos (Day of the Dead; Nov. 01). This month we will provide Diabetic Recipes that follow these themes. Here in this lovely diabetic recipe we have a host of fall vegetables that allows the herbs to fully flavor the dish. Baby carrots, new potatoes and eggplant are tossed in fresh and dried herbs, drizzled with olive oil, and roasted to perfection.
INGREDIENTS
1 ½ Lbs new potatoes, quartered
½ cup baby carrots
1 small onion, cut into wedges
¼ cup olive oil
3 T. lemon juice
3 cloves garlic, minced
1 T. chopped fresh rosemary
1 T. dried oregano
Salt and pepper to taste
½ small eggplant, quartered and cut into ½ inch strips
1 red bell pepper, cut into ½ inch wide strips
DIRECTIONS
- Preheat oven to 450 degrees Fahrenheit.
- Combine potatoes, carrots, and onion in an ungreased 13×9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
- Bake for 20 minutes.
- Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.
- Bake for 13-15 more minutes or until the vegetables are tender and brown on the edges. Serve hot.
ADDITIONAL INFORMATION
Servings: 7
Nutrition Information: Calories 171, Calories from Fat 72, Total Fat 8g, Saturated Fat 1.1g, Cholesterol 0mg, Sodium 16mg, Potassium 598mg, Total Carbohydrates 23.4g, Dietary Fiber 4.6g, Protein 2.9g, Sugar 3.4g,
Vitamins: Vitamin A 38 %, Vitamin C 77 %, Calcium 4 %, Iron 14 %, Thiamin 13 %, Niacin 17 %, Vitamin B6 26 %, Magnesium 12 %, Folate 22 %
Diabetic Exchange: Unknown
