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Antipasti
Courtesy of EnLITEned Kosher Cooking
Servings: 10
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
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+ 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
What to do:
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.
Nutritional information:
Calories: 60;   Total Fat: 0g;   Cholesterol: 0mg;   Total Carbs: 12g;   Fiber: 3g;   Protein: 2g;   Sodium: 10mg;