Monday, September 17, 2007

Tahini Roasted Vegetables

Prep: 25 minutes
Cook: 25 minutes
Yield: 6 servings

1 medium eggplant, peeled
2 medium sweet red peppers
1 medium zucchini
1 medium onion
1 tablespoon olive oil
1 tablespoon tahini
2 teaspoons rice wine vinegar
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley

Cut the eggplant, red peppers, zucchini and onion into 1-in. pieces. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. In a small bowl, combine the oil, tahini, vinegar, honey, salt and pepper. Drizzle over vegetables; toss to coat.

Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring occasionally. Stir in parsley before serving.

Tips and Tricks
If you don't like eggplant, substitute yellow squash. Use balsamic vinegar in place of rice wine vinegar. If you don't have fresh parsley, use 3/4 tablespoon dried parsley.
Make It Healthier
Omit the salt.
How Kids Can Help
Older kids can peel the eggplant with a vegetable peeler. Younger kids can measure the ingredients and layer veggies in baking pan.

Nutrition Facts
2/3 cup equals 91 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 203 mg sodium, 13 g carbohydrate, 4 g fiber, 2 g protein
Diabetic Exchanges
2 vegetable, 1 fat

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