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Mediterranean Roasted Vegetables (Low FODMAP, SCD, Vegan)

April 20, 2016 By Riley Leave a Comment

I have a funny story to tell you- and it’s about green onions!

I used to prepare nutritious meals for a family.  I was in charge of meal planning and cooking, but someone else did the grocery shopping.  I would write out a list of the items needed each week and they would go out and get them.

One week, a member of the family who (much like a good portion of the modern world) hasn’t spent much time in the kitchen, was in charge of the grocery shopping.

I made the mistake of writing “4 green onions” on the list which was interpreted as 4 BUNCHES OF GREEN ONIONS.  I don’t remember what I did with all of them, but that’s a lot of green onion!  In the recipe below, I have specified 4 green onions (not bunches) to hopefully avoid anyone else having green onion overload at their house.

Mediterranean Roasted Vegetables 2

 

 

Mediterranean Roasted Vegetables
 
Print
Prep time
7 mins
Cook time
25 mins
Total time
32 mins
 
Low FODMAP, dairy-free, gluten-free, soy-free, egg-free, SCD, paleo
Author: Riley Wimminger
Recipe type: Side Dish
Cuisine: Mediterranean
Serves: 4
Ingredients
  • 1 eggplant
  • 3 medium zucchini
  • 2 red, yellow, or green bell peppers
  • 4 green onions (not 4 bunches!)- green parts only for low FODMAP
  • 4 tablespoons avocado oil or olive oil
  • 2 teaspoons dried coriander
  • 1 teaspoon dried cumin
  • 1 teaspoon dried turmeric
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Chop vegetables accordingly: eggplant into 1" cubes, zucchini into 1" rounds, and bell pepper in to 2 inch square pieces. Don't worry about being exact, but cutting each vegetable evenly will help ensure even cooking. Thinly slice green onion.
  3. Spread vegetables across three parchment-lined baking sheets (they will also fit on two, but you will get a more yummy roasted taste if the veggies have some space. Drizzle with oil.
  4. In a small bowl, combine coriander, cumin, turmeric, salt, and pepper. Stir. Sprinkle evenly over vegetables.
  5. Once preheated, add trays to oven, allowing to cook for 25-30 minutes or until vegetables are lightly browned. Remove from oven, let cool slightly, and enjoy!
Notes
Enjoy recipe with your favorite protein and perhaps a small serving of fruit!
Nutrition Information
Serving size: ¼ recipe Calories: 207kCal Fat: 14.6g Saturated fat: 2.1g Unsaturated fat: 11.7g Trans fat: 0g Carbohydrates: 18.5g Sugar: 12.0g Sodium: 165mg Fiber: 7.9g Protein: 4.0g Cholesterol: 0mg
3.5.3226

Filed Under: SIBO Recipes, Side Dishes Tagged With: casein-free, dairy-free, dinner, egg-free, gluten-free, healthy, low FODMAP, SCD, SIBO, SIBO diet, sibo specific food guide, soy-free

Previous Post: « Honey Mustard Slow Cooker Chicken (Low FODMAP, GF, DF, SCD)
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Welcome! I'm Riley- master's degree trained nutritionist. Dedicated to helping you overcome digestive (IBS/SIBO/SIFO) & related issues. Just like I have. I share flavorful, healthful, mostly low FODMAP recipes that go above & beyond- gluten-free, dairy-free (except butter/ghee), soy-free, & easy on the oats & eggs! Newer recipes are less likely to be low FODMAP as I continue to heal and expand my diet. I want to help you live a healthier & happier life. Read More…

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