1/2 pumpkin; washed, seeds removed and cut into smallish chunks
2-3 carrots; cut into similar size
6 medium zucchinis; sliced
3cm knob ginger; grated
2-3 sprigs oregano and/or whatever you like or have available
1 heaped teaspoon cinnamon
extra 1-2 sprigs oregano sprigs; leaves only, chopped for garnish
1 tablespoon per serve Yummee Gluten Free Tamari Sunflower Seeds or LSA
How To Make It
1 preheat oven to 180c
2 drizzle olive oil onto a baking tray and place pumpkin, carrot and any other veg you like on to the tray.
3 use a fine sieve to evely coat the veg with cinnamon and put into the oven to cook for 1hour or a until the veg is golden brown and soft.
4 meanwhile, put a little olive oil in a medium size saucepan over medium heat. When it’s hot, add zucchini and stir to coat. Do not brown as this may make the zucchini bitter. When it cooks down a little, add the grated ginger. Stir through, add the oregano sprigs and continue cooking for about 5-10 mins.
5 if the roast veg are not ready put a lid on the zucchini mix and turn off the heat. If/ when the roast veg are ready add them to the zucchini mix. Pour in any roasting juices too.
roast veg are ready
6 add enough filtered water to cover the veg.
7 gently simmer for about half an hour OR put back in the oven- turn the heat to 160c for about an hour
8 blend to your liking, garnish with extra herbs and Yummee Gluten Free Tamari Sunflower Seeds.
Note: I follow a low fodmap diet but feel free to add onion, garlic etc to the dish. Add it before you put the zucchinis in.