Roasted Eggplant Medley - Recipelink.com

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Book Description

This is the long awaited revision of the award-winning, Quick & Healthy Recipes and Ideas. It is perfect for families who just want to eat better as well as for those with diabetes, heart disease, and those wanting to lose weight. The sensible use of carbs features whole grains and high fiber foods while limiting simple carbs.

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Quick & Healthy Low-fat, Carb Conscious Cooking

Authors: Brenda J. Ponichtera, R.D.

Date: October 2004

ISBN: 0962916021

Publisher: Scaledown Publishing

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Roasted Eggplant Medley
Recipe from: Quick & Healthy Low-fat, Carb Conscious Cooking
by Brenda J. Ponichtera, R.D.
Cookbook Heaven at Recipelink.com

This is an attractive side dish that goes well with beef, fish or chicken.

Makes 4 cups (8 servings)

1 small eggplant, not peeled (about 12-14 ounces), cut into one-inch cubes (about 4 cups)
1 onion, cut in eighths
1 cup chopped bell pepper, green or yellow
1 tablespoon chopped garlic
1 teaspoon Italian seasoning
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
2 medium tomatoes, chopped (about 2 cups)

Preheat oven to 400 degrees.

In a large bowl, mix vegetables, except tomatoes, with garlic and seasonings.

Spread in a 9-inch by 13-inch baking pan that has been sprayed with non-stick cooking spray.

Roast for 10-15 minutes.

Add tomatoes and return to oven for 5 minutes or until all vegetables are tender.

Note: One serving is a good source of fiber.

Each Serving: 1/2 cup

Carb Servings: 1/2
Exchanges: 1 vegetable

Nutrient Analysis: calories 30, total fat 0g, saturated fat 0g, cholesterol 0mg, sodium 4mg, carbohydrate 7g, dietary fiber 3g, sugars 3g, protein 1g

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