2 cups fresh broccoli florets
1 pound thin fresh green beans, trimmed and cut into 2-inch pieces
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup equals 80 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 63 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Preheat oven to 425°. Place the first seven ingredients in a large bowl; drizzle with 2 tablespoons oil and toss to coat. Divide between two 15x10x1-in. baking pans coated with cooking spray. Roast 20-25 minutes or until tender, stirring occasionally.
Transfer to a large serving bowl. In a small bowl, mix remaining oil with remaining ingredients; add to vegetables and toss to combine. Yield: 12 servings (3/4 cup each).