Serves: 4
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Miso dressing
Preheat the oven to 180°C. Line a baking tray or roasting tin with baking paper.
To make the miso dressing, place the ingredients in a small bowl and whisk until thoroughly combined.
Spread the vegetables evenly across your lined tray, and place in the oven for 20 minutes, or until the zucchini is soft and the broccoli is crispy.
Once the vegetables are cooked, toss them into a large bowl and pour the miso dressing on top. Stir gently to coat, and then serve. These keep well in the fridge for a few days in an airtight container.
Tip:
These greens are perfect as a side with some protein, as a snack on their own or thrown in with some scrambled eggs.
Recipe extracted from FODMAP Friendly by Georgia McDermott. Available now, Macmillan Australia, RRP $34.99.
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