Description
Roasted vegetables with taco seasoning mix turns a simple selection of vegetables into a trouble-free Southwestern side.

Ingredients

• 4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
  
• 1 1/2 cups zucchini, cut into small chunks
  
• 1 small red onion, cut into small chunks
  
• 1 6-ounce package portabella mushroom slices, halved
  
• 2 tablespoons olive oil
  
• 3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
  
• Salt to taste (optional)

Preparation
1. Preheat oven to 425°F. Coat baking sheet with nonstick cooking spray or line with foil.

2. In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.

3. Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.

Terrific Tidbit: Pop any leftovers into a soup pot with some chicken broth for a terrific Southwestern vegetable soup.

Nutrition
Nutrients per serving: 110 calories, 31 calories from fat, 4g total fat, 1g saturated fat, 0mg cholesterol, 209mg sodium, 17g total carbohydrates, 3g dietary fiber, 4g sugars, 2g protein. Dietary exchanges: 1 Starch, 1/2 Fat

*This recipe is from "Holly Clegg's Trim & Terrific(tm) Diabetic Cooking" (American Diabetes Association, $18.95). For more recipes, visit www.hollyclegg.com.

Serves
Makes: 8 1/2-cup servings

Variations
no information available