Ingredients for this roasted vegetables salad
To prepare this salad, which serves two people, you will need: 1/2 medium aubergine – 1 courgette – half red bell pepper – 1/2 yellow bell pepper – 2 small sweet potatoes – one cup of butternut squash – 3 table spoons of extra virgin olive oil – 2 garlic clove – small hand full of rocket salad – 1 tablespoon of balsamic vinegar – 1 tablespoon of sunflower seeds – sea salt or pink salt and a sprinkle of black pepper to taste
DIRECTIONS
- Preheat the oven at 200 degrees
- Chop all the vegetables, except that for rocket, and ad to a backing tray
- Once the oven reached temperature, place the baking tray in the middle shelf and cook for approx. 20 minutes, or until vegetables are ready
- Half way through cooking, turn the veggies and add 2 table spoons of extra virgin olive oil, and mix. Place back into the oven, until cooked
- Take the vegetables out the oven and leave to cool down
- In a large salad bowl, please add the roasted vegetables with the rest of the ingredients and toss all together
- Sit down, relax and enjoy your meal
Also, if you are interested in the reason why I do not use gluten based flour, please read this article on the possible cause of IBS.
Study:
This study looked at the possible benefits of using a low FODMAPS diet in people with IBS and IBDs.