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Roasted Vegetable Salad

 
 

Servings: 2
Prep time:
Cook time:
Total: 13 minutes

Ingredients

  • olive oil cooking spray
  • 6 Oz baby zucchini, trimmed and split in half lengthwise
  • 3 Oz yellow bell pepper, seeded
  • 1 3-ounce (90 g) portabello mushroom
  • 1 Cup mixed baby field greens, or other lettuce of your choice
  • 1 Tbs balsamic vinegar
  • 1/8 Tsp salt (optional)
  • freshly ground pepper
  • 2 Tsp chopped fresh tarragon leaves

Directions

  1. Preheat oven to 450°F (230°C), Gas Mark 8. Spray an oven-proof pan with cooking spray. Arrange the vegetables in the prepared pan. Spray vegetables with cooking spray and sprinkle with vinegar.
  2. Bake until just done, about 5 minutes. Remove and set aside until cool.
  3. Pack the lettuce in a self-sealing plastic bag. Slice the pepper and mushrooms. Pack along with other vegetables in a covered container.
  4. At the site, make a bed of the lettuce on one side of the plate. Arrange vegetables decoratively on the lettuce and drizzled with vegetable juices. Season with salt (if using), pepper, and fresh tarragon.

Nutrition Information

Per serving: 44 calories (5% calories from fat), 4 g protein, trace total fat (0 saturated fat), 9 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 18 mg sodium


Diabetic exchanges: 2 vegetable

 

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