Ingredients


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







Method


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

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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Roasted baby vegetable salad