BAKED VEGETABLES

2 medium potatoes, cut into 1/2-inch cubes

2 medium carrots, cut into 1//4-inch slices

1 cup cut fresh green beans

2 medium onions, chopped

2 garlic cloves, minced

2 tbsp olive oil

2 cups cauliflowerets 

4 medium tomatoes, chopped

1 celery rib, thinly sliced

1 tsp salt

1/2 tsp dried thyme

1/4 tsp dried marjoram

1/8 tsp pepper 

1 medium green bell pepper, chopped

1 medium zucchini, cut into 1/4-inch slices

Grease, or spray with nonstick baking spray, a 2 1/2-inch baking dish.

Heat oven to 350 - degrees.

In a saucepan, bring 1-quart of water to a boil. Add the potatoes, carrots and beans. Return to a boil. Reduce the heat, cover and simmer for 10 minutes. Drain. Transfer to the prepared baking dish and set aside.

In a skillet, sauté onions and garlic in oil until tender. Add cauliflower, tomatoes, celery and all the spices. Bring to a boil, cover, reduce heat and cook for 10 minutes. Spoon half this mixture over the potatoes mixture in the baking dish. Top with the bell pepper and zucchini and the remaining tomato mixture. Cover and bake at 350-degrees for 40-45 minutes or until the vegetables are tender. Use a slotted spoon to serve.

Yield: 12 servings of 3/4-cup

Per serving: 74 calories, 2g fat (trace sat), 0 cholesterol, 213 mg sodium, 13g carbs, 3g fiber, 2g protein

Diabetic Exchanges: 1 vegetable, 1/2 starch

file photo, not this exact recipe