No-Fat Roasted Vegetables

 

 

 

Typically roasted vegetables are coated in olive oil to help them brown a bit.  I substitute spray olive oil and avoid the avoid the calories.  If calories are not an issue for you, go ahead and drizzle with a few tablespoons of olive oil instead of the spray oil.

I always select vegetables for their color.  A colorful dish is one loaded with vitamins.  The staples of my roasted vegetables are sweet onions (usually Vidalia or Walla Walla), mushrooms and red sweet peppers.  Then I add whatever vegetables I find at a good price in my local produce market.  I stick with the non-starchy vegetables.  As much as I love potatoes they are pretty high on the glycemic index and not good for the blood sugar.  Sweet potatoes, however are lower on the glycemic index and add a nice color.

In the photo, the roasted vegetables are on the right side of the plate.  On the left side is my mushroom ravioli.  I sauteed some halved baby heirloom tomatoes with some fresh oregano, chives and parsley and then tossed with the cooked ravioli.

 

The basic recipe:

Preheat the oven to 425 degrees.  Coat a large roasting pan with spray oil.  Cut the vegetables into bite sized pieces and toss in the pan.  Coat the top of the vegetables with more spray oil.  Bake for 20 minutes and then stir.  Bake another 20 minutes or until desired done to your liking. 

 

The calorie count varies based the vegetables you choose. The roasted vegetables in the photo include the following:

onion

mushrooms

sweet red pepper

an orange carrot

a purple carrot

eggplant

brussel sprouts