Roasted rainbow veggie salad
Wondering how you can add more colour to your meal? Try a roast rainbow vegetable salad – flavoured with a hint of maple & ginger. This beautiful side-dish makes it easy to meet the recommended 2 fruit & 5 vegetables per day. And look at all those beautiful colours! You’ll be cooking the vegetables in 3 stages – the root veggies first, followed by the zucch and corn (which require less cooking time due to their water content) and then the capsicum. The steamed veg are added at the last minute. The dish pairs well with your choice of protein and because there are small amounts of so many veggies, it’s easy to stay under the recommended low fodmap serving sizes.
INGREDIENTS (serves 4 as a side-dish):
1 x bunch, baby carrots (we used heirloom carrots to add even more colour to the dish)
1 x medium sweet potato, chopped into chunks (1/2 cup or 75g is the recommend low fodmap serving size per person. A medium sweet potato weighs approx. 150g)
4 x medium potatoes, peeled or scrubbed and chopped into chunks
2 x small parsnips, chopped lengthways
1 x corn cob, cut into 4 slices (1/2 cob or 38g is the recommended low fodmap serving size)
½ x medium zucchini, sliced on an angle (1/3 cup or 65g is the recommended low fodmap serving size per person)
½ x small red capsicum, sliced lengthways (1/3 cup or 43g is the recommended low fodmap serving size per person)
½ x small yellow capsicum, sliced lengthways (35g is the recommended low fodmap serving size per person)
½ x small orange capsicum sliced lengthways (1/4 cup or 38g is the recommended low fodmap serving size per person)
6 x green beans, top and tail (15 beans or 75g is the recommended low fodmap serving size per person)
6 x small broccoli heads (3/4 cup or 75g is the recommended low fodmap serving size per person)
4 tbsp garlic-infused olive oil
1 tbsp ginger, grated
1 tbsp maple syrup
Microherbs for decoration
METHOD:
Preheat the oven to 200ºC. Line a roasting tray with baking paper. You’ll first roast the root vegetables, followed by the zucchini and corn and finally the capsicum (which only needs 5 mins to wilt).
Prepare the root vegetables first by scrubbing the carrots, peeling and chopping the sweet potato, potatoes and parsnip. Drizzle the root vegetables with the oil, ginger and maple. Season. To ensure the root veggies are golden and delicious, they’ll need a total cooking time of 50 mins.
Roast the root vegetables on the prepared tray for 30 mins. They’ll need a head-start in the oven because they take longer to cook.
If time allows, grill the zucchini and corn cob separately to bring out a more intense flavour. If not, add the corn and zucchini to the roasting tray for an additional 15 mins until all the veggies are golden and slightly crispy.
With 5 mins to go, turn the veggies and add the sliced capsicum.
Remove from the oven.
Lightly steam the beans and broccoli separately and add to the other vegetables.
Decorate with micro-herbs or watercrest, for some extra flair!