Low FODMAP Zucchini Italian Antipasto Platter

Total time1 hr 5 min

Prep time25 min

Cook time25 min

Low FODMAP Zucchini Italian Antipasto Platter

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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
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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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 note
A serving of up to about 1/3 cup of artichoke hearts is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. 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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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