Antipasti
Courtesy of EnLITEned Kosher Cooking
Servings: 10
Prep Time: 10 Min. Cook Time: 30 Min. What you need:
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+ 1 lg. onion, peeled and quartered
+ 1/4 tsp. ground curry powder + 2 sm. tomatoes + 1 sm. eggplant, washed and ends removed + 1 sm. sweet potato + 2 sm.-med. zucchini + 1 basket any type of mushroom or combination of different kinds Dressing: + Non-stick cooking spray + 1-2 teaspoon olive oil + 1-2 teaspoons each dried basil, rosemary and/or thyme + 3 cloves garlic, peeled and finely minced + salt and pepper to taste What to do:
1. Prepare vegetables: Toss onion quarters with curry powder. Lay vegetables flat in a baking pan lined with parchment paper that has been sprayed with non-stick cooking spray. Spray vegetables with the non-stick spray as well.
2. Mix dressing by hand and spread over vegetables. If you prefer a more aromatic flavor, sprinkle with some additional dried herbs of choice. Cover and bake at 400°F until golden, about 15-25 min. 3. Uncover and bake a few more minutes until tender-crisp. Serve warm or store in an airtight container for 1-2 days. Antipasti can then be warmed in the oven before serving or served at room temperature. Serving size: 3 pieces Exchanges: Vegetable 1 Excerpt from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. For more information contact www.feldheim.com. For more information on diabetes contact www.jewishdiabetes.org. Nutritional information:
Calories: 60; Total Fat: 0g; Cholesterol: 0mg; Total Carbs: 12g; Fiber: 3g; Protein: 2g; Sodium: 10mg;
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