IBS CURO

Low FODMAP Roasted Baby Vegetable Salad


INGREDIENTS

200g Baby Zucchini cut into wedges

200g Baby Carrots

200g Baby Corn

100g Mangetout - Blanched.

6 tbsp olive oil

1/2 x gluten free Ciabata - Cut into strips

1 tbsp red wine vinegar

Small bag herb leaf salad

METHOD


How to make roasted baby vegetable salad

1. Preheat the oven to220°C/fan200°C/gas 7. Put the zucchini, carrots and baby corn into a roasting tin.  Drizzle with 2 tablespoons olive oil, season and toss together. Roast for 20 minutes, turning halfway, until just tender.


2. Add the Gluten free bread to the vegetables and toss together. Roast for a further 8-10 minutes, until the vegetables are lightly charred and the croutons crisp.


3. Meanwhile, whisk the remaining oil, the vinegar and some seasoning. Tip the salad into a large bowl, along with the reserved mangetout. Add the roasted vegetables and croutons, drizzle with the dressing and gently toss together. Divide between bowls to serve.

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Vegetarian