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Herb Roasted Vegetables
Source: dLife

A versatile and easy herb roasted vegetable platter.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 9 servings
Amount Per Serving
Calories 60.0
Total Carbs 8.1 g
Dietary Fiber 2.1 g
Sugars 5.0 g
Total Fat 2.7 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 188.1 mg
Protein 1.1 g
Sodium 81.2 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables
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 1/2 cup  sliced zucchini
1 1/2 cup  chopped red bell peppers
1 1/2 cup  sliced summer squash
1 cup  sliced carrots
3 tbsp  balsamic vinegar
1 1/2 tbsp  olive oil
0 1/2 tsp  dried basil
0 1/2 tsp  ground oregano
0 1/2 tsp  ground tarragon
0 1/2 tsp  ground thyme
0 1/2 tsp  chopped parsley
0 1/2 tsp  dried rosemary
0 1/4 tsp  salt
0 1/4 tsp  black pepper
4 each  medium garlic cloves
2 each  medium onions
  1. Preheat oven to 425 degrees F.
  2. Arrange the entire list of ingredients in a 13 by 9 inch baking dish. Toss to fully coat all vegetables with liquid and herbs.
  3. Cover with aluminum foil and bake 40 minutes or until vegetables are soft.

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