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Source: Enlitened Kosher Cooking by Nechama Cohen

Low-carb, fat-free antipasti.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 49.3
Total Carbs 8.8 g
Dietary Fiber 3.5 g
Sugars 3.8 g
Total Fat 1.0 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 461.9 mg
Protein 2.8 g
Sodium 11.1 mg
Dietary Exchanges
, 1 1/2 Vegetables , 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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1 each  large onion
0 1/4 tsp  curry powder
2 each  small tomato
1 each  whole eggplant
1 each  sweet potatoes
2 each  medium zucchini
1 lb  fresh mushrooms

1 each  cooking spray
1 tsp  extra virgin olive oil
2 tbsp  dried basil
3 each  medium garlic cloves
1 pinch  salt and pepper

1 pinch  fresh rosemary
1 pinch  kosher salt
  1. Slice vegetables and lay flat in a baking pan lined with parchment paper that has been sprayed with non-stick cooking spray. Spray vegetables with the non-stick spray.
  2. Mix dressing by hand and spread on the vegetables. Bake covered at 400 degrees F until golden, about 15-25 minutes.
  3. Uncover and bake until tender-crisp and serve. Garnish with a sprinkle of kosher salt and rosemary.

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