Serves 4
Gluten Free
Low FODMAP
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
Method:
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.
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