Ingredients


325g mixture grilled eggplant & zucchini

1 tsp Mexican seasoning - see below for recipe

1 small avocado, peeled, stoned and chopped*

juice 1 lime

75g small tomatoes, halved

2 small gluten free tortillas or GF wraps

2 handfuls rocket

2 tbsp light feta cheese, crumbled


* if new to low FODMAP omit the avocado, however if you are further down the line you may have a maximum ¼ avocado.  It is generally best to omit, despite avocado’s general deliciousness.


Serves - 2







Method


Heat oven to 200C/180C fan/gas 6. In a roasting tin, season the frozen vegetables and toss with the Mexican seasoning, then roast in the oven for 15 mins, until hot.

Meanwhile, mix the *avocado, lime juice and tomatoes with some seasoning, then set aside.

Put the gluten free tortillas on a baking sheet and cook above the vegetables for the final 5 mins of cooking time until crisp.

Transfer the crispy tortillas to plates, scatter with rocket and top with the roasted vegetables. Sprinkle over the feta.


Recipe adapted from: Good Food



Mexican spice blend

1 tablespoon cumin seeds

1 tablespoon dried coriander leaves

1 tablespoon mild paprika

1 teaspoon ground oregano

1/2 teaspoon chili powder

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Roasted vegetable & feta tostada - Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree