glutenfrei
Mediterranean roasted vegetable salad
Roasted vegetables don't always have to be eaten hot. This low-histamine recipe for a Mediterranean roasted vegetable salad proves it.
This recipe is
- vegan
- Suitable for a low-histamine diet
- gluten-free
- lactose-free
Preparation time
50 minutes
Ingredients for 2 servings
- 300g potatoes
- 1 zucchini
- 1 red bell pepper
- 2 spring onions (1)
- 1 clove of garlic (1)
- 1 sprig of rosemary
- 4 tablespoons of olive oil
- 1 tbsp blackcurrant juice
- 2-3 sprigs of basil
- Organic herb salt
preparation
- Wash the potatoes, peel them if desired, and quarter them.
- Wash the zucchini and bell peppers and cut them into large cubes.
- Spread the vegetables on a baking sheet lined with parchment paper.
- Chop one clove of garlic (1) finely and distribute it over the vegetables.
- Place rosemary on top of the vegetables.
- Spread cooking olive oil over the vegetables and bake in a preheated oven at 200°C for about 30-40 minutes.
- Remove the vegetables from the oven and let them cool.
- Place the vegetables in a salad bowl and season with olive oil, currant juice and organic herb salt .
- Serve with fresh, finely chopped basil and spring onions (1).
Our HistaFood tip
This salad goes perfectly with some crumbled vegan feta cheese.
Our recommendations
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.