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Festive Roasted Vegetable & Potato Salad (low FODMAP)
Festive Roasted Vegetable Salad (low FODMAP)
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Vegan, Gluten Free, Sugar Free, FODMAP Friendly
  • 1kg baby red potatoes
  • 1 red capsicum
  • 1 green capsicum
  • 2 tablespoons garlic infused/normal extra virgin olive oil
  • 1 teaspoon cumin
  • ½ tablespoon – 1 tablespoon ground Himalayan salt (dependant on taste)
  • ½ teaspoon – 1 teaspoon ground pepper (dependant on taste)
  • 1 zucchinis
  • 1 husk of Corn (if wanting low FODMAP omit corn as one cob of corn is considered high in sorbitol - lesser amounts may not be but it has not been tested)
  • Chopped Chives and Dried Chilli flakes to garnish
  1. Preheat oven to 190 degrees celcius, grease large baking tray
  2. Chop baby potatoes in quarters, de-seed and roughly chop capsicum and zuchinni into chunks
  3. Spread all vegetables on baking tray, coat in olive oil, cumin, salt and pepper and toss.
  4. Place husk of corn on a separate baking tray in the oven (kept in the husk)
  5. Bake for 40 minutes
  6. Remove only corn.
  7. Continue baking vegetables for one more hour, remove vegetables from the oven.
  8. Remove husk from corn and cut the kernels off.
  9. Add the corn kernels to the salad and toss.
  10. Garnish with the chives and chilli flakes.
  11. Can be served warm or cold
Recipe by Eat Pray Workout at