Colorful roasted vegetables

This low-histamine, colorful roasted vegetable dish with oat cream cheese not only adds color to your plate, but also provides important fiber that can support your gut's natural function. Simple and delicious.

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

40 minutes

Ingredients for 2 servings

• 6-8 potatoes
• 1/2 sweet potato
• 6 Jerusalem artichokes
• 1 bell pepper
• 4 fresh mushrooms (1)
• 1/2 zucchini
• 4 garlic cloves (1)
• 1 onion (1)
• 3 sprigs of rosemary
• Olive oil
• 1 tsp Organic HistaFood Organic Herb Salt
• Oat cream cheese, gluten-free (1)
• Fresh herbs (here parsley and ribwort plantain)
• olive oil

preparation

• Wash and chop the vegetables, then marinate them on a baking sheet with some olive oil, organic herb salt and rosemary, and place in a preheated oven at 180 degrees for about 30 minutes.
• The garlic can also be left as a whole clove in its skin.
• Arrange everything and finish with gluten-free oat cream cheese (1), olive oil, organic herb salt and fresh herbs.

Our HistaFood tip

Instead of gluten-free oat cream cheese (1), you can also serve our organic vegetable spread Carrot & Beetroot or our organic vegetable spread Zucchini & Basil .

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.