Ingredients


3 yellow or green zucchini, thickly sliced

1 eggplant, cut into thick fingers

2 red pepper, deseeded and chopped into chunks

2 large baking potato, peeled and cut into bite-size chunks

1 tbsp coriander seeds

4 tbsp olive oil

400g/14oz chopped tomatoes

400g/14oz  chicken thighs

small bunch basil, roughly chopped

1 tbsp garlic infused oil


Serves - 4




Method


Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper.  Top with the chicken thighs.

Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.

Place the tin on a low heat, then add the tomatoes. Bring to a simmer and gently stir.

Season to taste, drizzle with garlic infused oil, then scatter over the basil.

Serve from the tin or pile into a serving dish. Eat with hunks of gluten free bread or a bowl of gluten free pasta.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Roast summer vegetables & chicken