Caramelized Vegetables

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0% would make this recipe again

A combination of aubergines, sweet potatoes and slowly cooked in the oven.

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Preparation : 10 min Cooking : 1 h 30 min
110 calories/serving

Ingredients

1 sweet potatoes, cut into 2 cm pieces 6.4 oz
1 eggplants, small size, cut into 2 cm pieces 6.4 oz
1 yellow or red sweet peppers, cut into 2 cm pieces 7.1 oz
3 tbsp olive oil 1.5 fl.oz
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

Choose a baking dish in which the vegetables will fit tightly.

Method

  1. Preheat the oven to 160°C/325°F.
  2. Prepare the vegetables and cut them into uniform pieces approximately 1,5 cm thick.
  3. Generously oil an ovensafe dish. Add the vegetables then coat then thoroughly with oil. Season with salt and pepper to taste.
  4. Bake in the middle of the oven 1 ? h, until the vegetables are soft. Stir occasionally. Serve.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

110

Fat

7 g

11 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

10 mg

1 %

Carbohydrate

11 g

4 %

Fibre

3 g

11 %

Sugars

5 g

Net Carbs

8 g

Protein

1 g

Vitamin A

76 %

Vitamin C

142 %

Calcium

2 %

Iron

4 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin C
Good source of  :
Vitamin E
Source of  :
Fibre, Folacin, Magnesium, Manganese, Niacin, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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