Preheat oven to 425°F. Place cut vegetables in large bowl. Add oil, garlic, salt, and pepper and toss.
Bake 40 to 45 minutes or until vegetables are tender and browned; stirring occasionally.
Calories: 120 calories, Carbohydrates: 19 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 340 mg, Fiber: 4 g
Exchanges per serving: 1/2 Bread/Starch, 1 Fat, 1/2 Vegetable.
Copyright Diabetic Cooking.
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