Good for your eyes veggies
by Julie Garden-Robinson
2 cups sweet potato, diced into small cubes
1 red onion
1 red bell pepper, chopped
2 cups broccoli florets
1 yellow squash, sliced and quartered
1 zucchini, sliced and quartered
2 cups white mushrooms
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons Italian seasoning
Salt and pepper (to taste)
Preheat oven to 425 F. Line a baking sheet with foil. Place sweet potatoes in bowl and add 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Italian seasoning, and salt and pepper to taste. Toss to combine. Transfer vegetable mixture (reserve bowl) to sheet pan and spread in single layer. Roast for about 30 minutes, then stir. Place remaining vegetables in bowl and add remaining olive oil, balsamic vinegar, garlic and Italian seasoning. Season with salt and pepper to taste. Toss to combine. Add to sweet potatoes on sheet pan. Roast 10 to 15 minutes longer or until tender. Roasting time may need to be adjusted depending on size of vegetables. Serve immediately. Note: Feel free to try different vegetables or different seasoning mixtures.
Makes 12 servings. Each serving has 80 calories, 1 gram (g) fat, 2 g protein, 10 g carbohydrate, 2 g fiber and 30 milligrams sodium.
Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.