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Asian Roasted Vegetables
Source: dLife

Sweet potatoes, zucchini, and peppers sauteed in a sweet ginger soy dressing.

Prep Time: 25 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 128.3
Total Carbs 21.6 g
Dietary Fiber 3.7 g
Sugars 8.6 g
Total Fat 3.4 g
Saturated Fat 0.4 g
Unsaturated Fat 1.1 g
Potassium 494.8 mg
Protein 2.3 g
Sodium 46.8 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  sweet potatoes
2 each  fresh carrots
1 each  large onion
2 each  medium zucchini
2 each  chopped green bell peppers
0.3333 each  low sodium soy sauce
0.3333 cup  rice vinegar
1 tbsp  fresh ginger root
1 tbsp  light honey
0 1/2 oz  toasted sesame oil
3 tbsp  minced garlic
0 1/2 oz  anise seed
  1. Preheat the oven to 425 degrees F.
  2. Parboil the potatoes, sweet potatoes, and carrots in enough boiling water to cover, for 2 minutes. Drain and combine with the onion, zucchini, and bell pepper.
  3. Make the marinade: whisk together the soy sauce, vinegar, ginger, honey, sesame oil, garlic, and anise.
  4. Toss the vegetables with the marinade. Place vegetables on a baking sheet and roast, stirring every 15 minutes, until all the vegetables are tender, about 45 minutes.

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