Mixed Roasted Vegetables

MAKES 8 SERVINGS

Use this recipe to spotlight your local farmers’ market bounty. The vegetable dressing goes well with a wide variety of veggies, so find your favorite combo from the list of suggestions below. To mix things up even more, you can also swap out the Italian seasoning used here for your own favorite blends.

INGREDIENTS

For the dressing

¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 teaspoon Italian seasoning
Salt, to taste
Cracked black pepper, to taste

Vegetables

10 cups chopped mixed vegetables, cut into 1½-inch pieces, any combination of the following:
• Broccoli florets
• Cauliflower florets
• Zucchini
• Bell peppers
• Onions
• Mushrooms
• Eggplant
• Cabbage

INSTRUCTIONS

1. Preheat the oven to 425°F.
2. Whisk all the dressing Ingredients together in a small bowl.
3. Place the chopped mixed vegetables in a large bowl, pour dressing over the veggies, and toss to coat.
4. Divide the vegetables between two oiled baking sheets and spread out in a single layer. Roast for 30 minutes, or until golden brown. Let sit for 3 minutes, then serve.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here