Turmeric Roasted Vegetables

Low FODMAP Low Histamine Roasted Vegetables

Preheat oven to 425°.

1 zucchini, cubed

1 yellow squash, cubed

1 sweet potato, peeled and cubed

2 T. olive oil

1 t. turmeric

1 t. cumin

1/4 t. salt

1/8 t. black pepper

Mix all ingredients together in a large bowl until vegetables are coated thoroughly. Spread in an even layer on a baking sheet.

Bake at 425° for 15 minutes or until vegetables are tender.

Eat alone or in a salad with avocado, sprouts, scallion greens, cucumber, radishes, macadamia nuts, or other add-ins as desired.

I eat some of the roasted vegetables while hot and freeze the other portions in small freezer containers to keep the histamine content low until I'm ready to make myself more salads later.

As always, feel free to adjust for your own dietary needs. Enjoy!