Vegetarian & Vegan
Ingredients: 4 x Medium Potatoes 4 x Medium Carrots, cut into halves 400g Kent Pumpkin, cut into wedges roughly the same size as the potatoes 2 x Large Zucchini, cut each into 4 pieces Olive Oil Salt to Taste
Wash and pat dry all your vegetables. Do not peel them and leave the skins for added fibre. If you prefer you can remove the pumpkin skin as I have.
Place your favourite vegetables on a baking tray covered with baking paper and drizzle with olive oil and sprinkle with salt.
Bake on high (around 220ºc) for 30-40 minutes or until golden brown.
Serve with your preferred protein & Enjoy!
Tips: This recipe is low in FODMAPs if you use kent pumpkin (like I did) & keep your intake of zucchini to 1/3 cup or less.
However, you can also substitute these with eggplant (1 cup is low FODMAP) or red capsicum.