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Roasted Vegetable Salad and A Night of Exercising

It was another great night here at digestive disease center! We Bocwa’d with the best of them for our monthly weight loss class. A big thanks to Kristin for teaching us last night! Everyone was keeping pace and burning calories.
We capped off the night with a Roasted Vegetable Salad with a Raspberry balsamic dressing.
There is some exciting times on the horizon here, as I am in the middle of forming a cooking youtube channel for everyone to learn to cook these healthy recipes and I am on my way to Boston for a Low FODMAP conference. For all my IBS and Low FODMAP patients I will be bringing back the latest research!

In case you couldn’t make the class here is the roasted vegetable recipe. Talk to everyone soon!

Roasted Vegetable Salad

1 head red leaf lettuce
4 zucchini, roasted
2 sweet onions, roasted
2 orange peppers, roasted
2 yellow peppers, roasted
1 head garlic, roasted
3 Tbsp Olive oil
1 Tbsp Balsamic Raspberry Glace
Impastata cheese (garnish)

Roast all veggies (see chart below) Cut into strips after roasting. While veggies are roasting combine balsamic glace, oil and 3 roasted garlic cloves. Whisk well until combined. Place roasted vegetables on bed of lettuce. Garnish with cheese and drizzle with dressing. Enjoy!!

General Roasting Times for Vegetables
Cooking times are for roasting vegetables at 425°F.
Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them
Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them
Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
Thin vegetables (asparagus, green beans): 10 to 20 minutes
Onions: 30 to 45 minutes, depending on how crispy you like them
Tomatoes: 15 to 20 minutes

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