Roasted AV Veggies
1 Eggplant
1 red pepper
1 zucchini
1 parsnip
2 roma tomatoes
6 radishes
4 staks kale
1 cup shitake mushrooms
1/8 cup apple cider vinegar
1/8 cup olive oil
Salt to taste
**All of these vegtables are low FODMAP so they are a good place to start.
Roasted Italian Veggies
1 eggplant
2 medium zucchinis
1 red bell pepper
2 roma tomatoes
1 teaspoon italian seasoning
3 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
**All of these vegtables are low FODMAP so they are a good place to start.
Teriyaki Veggies
1 cup mushrooms
1 cup broccoli florets
1 cup brussel sprouts, haved
1 cup red onions
4 large carrots sliced thin
Topping: coconut ominos (Thrive market is my favorite)
Fajita Veggies
1 red pepper cut into strips
1 yellow pepper cut into strips
1 orange pepper cut into strips
1 green pepper cut into strips
1/2 white onion sliced
1/2 cauliflower florets
Topping: avocado, salsa, or guacamole
DIRECTIONS
1. Preheat oven to 375 degree F.
2. Drizzle a baking sheet with oil. Spread vegetables on pan and coat with oil. Roast for 20 to 30 minutes until they are slightly browned on the edges.
How to enjoy? Enjoy on their own with chicken, beef, hemp seeds or protein of choice. Place them in a wrap for lunches for the week. Use to cups of the veggies and place on a bed of salad.
