200g baby Zucchini cut into wedges
200g baby Carrots
100g baby Corn - Do not exceed - moderate fructan
100g green beans Blanched.
6 tbsp olive oil
1/2 x gluten free Ciabata - Cut into strips
1 tbsp red wine vinegar
Small bag herb leaf salad
Serves - 4
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.
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.
Meanwhile, whisk the remaining oil, the vinegar and some seasoning.
Tip the salad into a large bowl, along with the reserved green beans.
Add the roasted vegetables and croutons, drizzle with the dressing and gently toss together.
Divide between bowls to serve.
Recipe adapted from: Good Food