Antipasti

Antipasti

Courtesy of EnLITEned Kosher Cooking 10 Servings • 10 Min. Prep Time • 30 Min. Cook Time
Ingredients
1 lg. onion, peeled and quartered
1/4 tsp. ground curry powder
2 sm. tomatoes
1 sm. eggplant, washed and ends removed
1 sm. sweet potato
2 sm.-med. zucchini
1 basket any type of mushroom or combination of different kinds

Dressing:
Non-stick cooking spray
1-2 teaspoon olive oil
1-2 teaspoons each dried basil, rosemary and/or thyme
3 cloves garlic, peeled and finely minced
salt and pepper to taste

Directions:

1. Prepare vegetables: Toss onion quarters with curry powder. Lay vegetables flat in a baking pan lined with parchment paper that has been sprayed with non-stick cooking spray. Spray vegetables with the non-stick spray as well.

2. Mix dressing by hand and spread over vegetables. If you prefer a more aromatic flavor, sprinkle with some additional dried herbs of choice. Cover and bake at 400°F until golden, about 15-25 min.

3. Uncover and bake a few more minutes until tender-crisp. Serve warm or store in an airtight container for 1-2 days. Antipasti can then be warmed in the oven before serving or served at room temperature.

Serving size: 3 pieces

Exchanges: Vegetable 1

Excerpt from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. For more information contact www.feldheim.com. For more information on diabetes contact www.jewishdiabetes.org.

Nutrition:

Calories: 60; Total Fat: 0g; Cholesterol: 0mg; Total Carbs: 12g; Fiber: 3g; Protein: 2g; Sodium: 10mg;