Roasted vegetables

Roasting vegetables is a lovely way to introduce new flavours and textures into a restricted diet. It is also hands-off cooking so once the vegetables have been prepared you can sit back and let the oven do all of the work!

This colourful tray includes;

White zucchini, halved

Radishes, whole - contains Vitamin C, a natural antihistamine

Potatoes, quartered – minimal intake if oxalates are an issue

Jap pumpkin – good variety for those with FODMAP issues

Garlic cloves, unpeeled – great for added flavour. Minimal intake

Carrots, halved

1. Preheat oven to 180°C/350°F
2. Dry the cut potatoes well using a tea towel or paper towel to enable maximum crispness.
3. Drizzle olive oil or melted coconut oil over the top
4. Get your hands in and rub the vegetables so that they are lightly coated
5. Sprinkle a couple of pinches of both sea salt and dried oregano over the top

6. Roast in moderate oven for 20 minutes and then check to see if they are done. If not, use a metal spatula to move the vegetables around, sliding it under any that have stuck to the tray. Return to the oven for short intervals until done

If only some of the vegetables are cooked to your liking, remove those and return the others to the oven. Potatoes and carrots can take longer than the softer vegetables. I generally cut softer vegetables larger and hard vegetables smaller. On this night it worked, with everything reaching perfection simultaneously.

Enjoy! ❤️