Roasted Vegetable Medley

Diabetes Appropriate
Dairy-free
Egg-free
Nut-free
Soy-free
Heart-Healthy
High-Fiber
Kosher
Low-Calorie
Low-Cholesterol
Low-Saturated Fat
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Dish type
Dinner
Serves
10
Ready in
1 hour, 25 minutes*

Ingredients

  • 2 1/4 cups soft breadcrumbs (about 3 slices white bread)
  • 1/2 cup olive oil, divided
  • 3 medium sweet potatoes, peeled, cut into 1/2-inch slices
  • 1 medium green bell pepper, seeded and coarsely chopped
  • 1 large red onion, coarsely chopped
  • 1 (16-oz.) can great Northern beans, rinsed and drained
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 3 to 5 garlic cloves, sliced

Directions

Prep Time
25 minutes
Cook Time
1 hour*
Ready in
1 hour, 25 minutes*
  1. Preheat oven to 375°F. In a medium bowl toss breadcrumbs with 2 tablespoons of the oil; set aside. In a large bowl combine sweet potatoes, bell pepper, onion, beans and tomatoes. Add garlic, and season with salt and pepper to taste. Add remaining oil; toss to coat. Transfer vegetables to a rectangular 3-quart baking dish.
  2. Bake, uncovered, 30 minutes. Remove baking dish from oven; sprinkle with breadcrumb mixture. Bake 30 minutes more or until sweet potatoes are tender. Let stand 5 minutes before serving.

Nutritional Information

Serving Size
1
Per Serving
Calories 211, Calories Fat 101, Total Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 279mg, Carbohydrate 23g, Protein 4g
Serving Size1
Calories211
Calories Fat101
Calories (fat) extra47
Total Fat11g
Total Fat (extra)18
Saturated Fat1g
Saturated Fat (extra)9
Cholesterol0mg
Sodium279mg
Sodium (extra)12
Potassium213mg
Carbohydrate23g
Carbohydrate (extra)8
Fiber4g
Fiber (extra)18
Sugars4g
Protein4g
Omega30g
Vitamin A6227IU
Vitamin A (extra)125
Vitamin C34mg
Vitamin C (extra)57
Iron1mg
Iron (extra)8