Recipes for Diabetes: Roasted Vegetables With Mustard Vinaigrette

If you are living with diabetes, you’re probably a little worried about all the tempting sides that crop up at Thanksgiving. Instead of fatty, carbohydrate-laden items enjoy this delicious, blood sugar-friendly dish with turkey and a large salad and you’ll coast through Thanksgiving without missing a beat.

Roasted Vegetables With Mustard Vinaigrette
Serves 4

1 thinly sliced eggplant
2 small sliced zucchini
½ pound sliced raw mushrooms or whole Portobello mushrooms
3–4 tablespoons extra-virgin olive oil, divided
3 tablespoons vinegar
½ teaspoon mustard powder
¼ teaspoon celery seed
Pinch of black pepper
¼ teaspoon seasoned salt or salt substitute (to taste)
1 clove minced garlic

Preheat broiler. Place eggplant, zucchini, and mushrooms on broiling pan and brush lightly with 1–2 tablespoons of olive oil. Roast under broiler for 3–4 minutes on each side. While they are cooking, mix 2 tablespoons of olive oil and remaining ingredients in a small bowl. Remove vegetables and let cool. Place them on individual salad plates and top each serving with 1 spoonful of the mustard vinaigrette mixture.

Nutritional information per serving: calories: 166; total fat: 12 grams; cholesterol: 0 mg; sodium: 142 mg; carbs: 14 grams; fiber: 5 grams; protein: 4 grams