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Roasted Vegetables with Rosemary & Feta


Need a quick and easy FODMAP friendly recipe? Try these low FODMAP roasted vegetables. Ready in under 30 minutes, these roasted vegetables will fill you up and add some FODMAP friendly fiber to your diet. 


  • 1 zucchini
  • 3/4 cup red pepper
  • 2 carrots
  • mini potatoes (as many as you want)
  • 2 tbsp low FODMAP garlic infused oil
  • salt & pepper to taste
  • 1 tbsp dried rosemary, crushed
  • fresh rosemary (for garnish)
  • 1/2 cup feta


  1. Preheat the oven to 425 degrees. Place all of the veggies (except the zucchini) in a roasting pan with salt, pepper, garlic infused olive oil, and dried rosemary. Roast uncovered for 30 minutes. Shake them every ten minutes so they don’t stick – add the zucchini on the first shake. 
  2. Once the vegetables are tender, place them in your serving dish and add your feta and fresh rosemary. Serve warm.


Recommended low FODMAP serving – 1 cup per sitting

Monash has recently updated the low FODMAP serving of red peppers. This recipe has been updated to accommodate the new recommendations. 

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Cuisine: American