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Roast Vegetable Salad & Zucchini Cornbread – a gluten-free & low FODMAP recipe

Roasted Vegetables & Zucchini Bread - a gluten-free & low FODMAP recipeJim Davis QuoteLast night, I prepared a roast vegetable salad I found in the Food Intolerance Management Plan book. This book is by one of the world’s foremost authorities on food intolerances – Dr Sue Shepherd. Her website is http://shepherdworks.com.au/ and it has this to say about her: “Dr Sue Shepherd developed the low FODMAP diet in 1999. She has proven, through her pioneering PhD research, that limiting dietary FODMAPs is an effective treatment for people with symptoms of IBS. The low FODMAP diet has been published in international medical journals and is now accepted and recommended as one of the most effective dietary therapies for IBS.”
This recipe was a great success and I had some leftovers for lunch today. I also made some gluten-free zucchini and pepita cornmeal bread but I won’t give you the recipe yet  because it was a little dense and needs refining. But here’s the vegetable salad recipe. It’s worth making.

[print_this]Roasted Vegetables & Zucchini Cornbread - a gluten-free & low FODMAP recipe[/print_this]

Roasted Vegetables & Zucchini Cornbread - a gluten-free & low FODMAP recipe

Cut up vegetables ready for the oven

Roasted Vegetables & Zucchini Cornbread - a gluten-free & low FODMAP recipe

Zucchini bread dough waiting to be cooked with my cooking mess behind

Roasted Vegetables & Zucchini Cornbread - a gluten-free & low FODMAP recipe

Afternoon Tea - cookbook for food intolerances



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Comments

  1. Looks lovely Suzanne. I could eat this every night ….especially if you made it for me

  2. Your salad looks so fresh and vibrant! You made it so beautifully…and I LOVE your Zucchini bread-so yummy!

  3. Healthy stuff is always worth making :) And your presentation is always so tempting.

  4. I love roast veggies! And putting them together in a salad like this works so well. This also works quite well as a hot salad – just make the dressing, and toss with the veggies hot from the oven. Good stuff! Really nice recipe – thanks.

  5. Looks Yum.

  6. What a beautiful salad, I adore roasted vegetables!

    • Thanks, Laura. The beauty of roasting is that you place them in the oven and leave them alone while you do other things. No fiddling about getting the dish right.

  7. That’s not a kitchen mess – it looks fine to me. I won’t take you on a tour of my chaos! Love the trays of roasted vegetables. I love capsicum in all its colours and I’m so glad you can enjoy it too! xx

    • Ah, but you didn’t see the rest of the kitchen. I like to cook calmly and keep things tidy, but at night it all gets a little crazy if I want to photograph what I cook and bedlam ensues.

  8. Truly wonderful mix of veggies! We’re chilly again here, so I have a good excuse to turn on the oven! This could be my dinner :)

  9. I totally dig this recipe. It looks so good and so incredibly fresh.

  10. I love the vibrant colors of this salad. So healthy and appetizing!

    • The colours are an important part of a meal. Not only do they look pretty but it means you are getting a wide selection of vitamins and minerals.

  11. Hi Suzanne! I love roasted vegetables, and now all sorts of veggies should be in abundance in the coming months so I’m thrilled. The book sounds like a great source. Cornbread can be really dense so I like to mix cornmeal and fine corn flour to lighten it up. I’m looking forward to seeing your recipe because it sounds really good!

    • That’s a good tip to add the cornflour. It’s been fun and quite a steep curve to learn about all these new flours and how they behave in baking but I am getting there. Not having gluten does present its own set of issues.

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