Diabetes Care and Education - A Dietetic Practice Group of the American Dietetic Association

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Skewered Veggies

Ingredients:

1 zucchini
1 medium potato
1 carrot
1 red pepper
1 cup of large mushrooms or other vegetable, according to your preference
salt, pepper, rosemary
¼ cup olive oil*
4 skewers

Directions:

Wash and cut the vegetables into large chunks. Thread the vegetables alternately on skewers. In a small bowl, mix the olive oil and seasonings and brush over the vegetables.
Bake the skewers in a 350°F oven for approximately 20 minutes, or cook on the grill!

Nutrition Facts*
*Note: nutrition facts assume use of ½ tsp salt and waste of 1 tbsp of oil since it drips on grill and stays on tools used.
Serving Size ¼ recipe
Servings Per Recipe 4

Amount Per Serving

Calories 128

Total Fat 10.2 g

Saturated Fat 1.5 g

Monounsaturated Fat 7.5 g

Polyunsaturated Fat 1.2 g

Total Carbohydrate 7.7 g
(after subtracting fiber = 5.1)

Dietary Fiber 2.6 g

Protein 2.1 g

Sodium 302.4 g

Exchanges per Serving

½ Starch
2 Fat

½ Carbohydrate Choices

Notes:
You can change the vegetables and seasonings to others that you like and are available in your kitchen!

Because of the longer cooking time required,
the carrots can be thinly sliced or parboiled before skewering.

Courtesy of:
Raquel Pereira, MS, RD

Menu Suggestions:
Serve with other barbecue items.

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This information is provided as a public service by DCE a dietetic practice group of the American Dietetic Association and the information is not intended to replace medical advice. Individuals should contact a registered dietitian to answer food and nutrition-related questions or for nutrition services. All information is the property of DCE DPG/ADA and may not be copied or modified for commercial purposes without the written consent of DCE DPG/ADA.