STORM's blog: "DIABETIC RECIPES"

2 medium potatoes, peeled and cut into 1/2−inch cubes

2 medium carrots, cut into 1/2−inch slices

1 large zucchini, cut into 1/2−inch slices

1 large sweet red pepper, cut into 1−inch pieces

1 tablespoon olive or vegetable oil

1 teaspoon each dried basil and oregano

OR

1 tablespoon each minced fresh basil and oregano

1/2 teaspoon salt (optional)

1/4 teaspoon pepper

2 garlic cloves, minced

In a mixing bowl, combine the first 4 ingredients.

Combine the remaining ingredients;

drizzle over vegetables.

Stir to coat.

Transfer to an ungreased 13 x 9−inch baking dish.

Bake, uncovered, at 375ºF for 30 to 35 minutes or until tender.

Serves 6.

Nutritional Analysis:

One 3/4−cup serving (prepared without salt) equals:

80 calories,

13 mg sodium,

0 cholesterol,

14 gm carbohydrate,

2 gm protein,

3 gm fat

Diabetic Exchanges:

1 vegetable,

1/2 starch,

1/2 fat