Fructose Free Zucchini Italian Antipasto Platter
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Learn more →Ingredients
6 servings
For the roasted vegetables
- 2 medium zucchini, sliced into ¼-inch rounds
- 3 medium carrots, peeled and sliced on the bias into ¼-inch pieces
- 2 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
For the platter
- 1 can (14 oz) artichoke hearts in water, drained and halved
Ingredient noteArtichoke is high in fermentable fructans that a low fructose diet limits alongside excess fructose; the small amount used here (about four tablespoons per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid artichoke hearts, please tap it and change its rating to Red.
- 1 cup mixed olives (green and black, pitted)
- 4 oz prosciutto, thinly sliced
- 1 cup fresh basil leaves
For the herb dipping oil
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh oregano leaves, finely chopped
- 1 tbsp fresh thyme leaves
- 1 clove garlic, minced
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tbsp fresh rosemary, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Toss the zucchini rounds and carrot slices with 2 tbsp olive oil, 1/2 tsp sea salt, and the turmeric until evenly coated. Spread in a single layer on the prepared baking sheet, making sure the pieces do not overlap.
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