roasted vegetables salad

roasted vegetables salad, yummy!

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


  1. Preheat the oven at 200 degrees
  2. Chop all the vegetables, except that for rocket, and ad to a backing tray
  3. Once the oven reached temperature, place the baking tray in the middle shelf and cook for approx. 20 minutes, or until vegetables are ready
  4. 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
  5. Take the vegetables out the oven and leave to cool down
  6. In a large salad bowl, please add the roasted vegetables with the rest of the ingredients and toss all together
  7. 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.


This study looked at the possible benefits of using a low FODMAPS diet in people with IBS and IBDs

Leave a Comment

Your email address will not be published. Required fields are marked *