Day 213 – Latin Vegetables

Latin Vegetables
Latin Vegetables

There is something about the colder weather that draws you to slightly warmer food both in temperature and spice – this raw recipe does both!

A plate of these on a cold night and I am set for the evening… delicious and easy…

If you don’t have a dehydrator – in the oven on the lowest setting possible for 20 mins πŸ™‚

Ingredients:… makes 4 servings….

2 medium zucchinis, diced

2 red capsicums, cut into strips

a handful of portabello mushrooms, sliced

200mls extra-virgin olive oil

1 clove garlic, minced

1 Tsp. agave nectar

1 Tsp. sea salt

2 Tbsp. dried chilli flakes (reduce if you don’t like it too spicy)


Place cut vegetables into a large bowl.

Either with a whisk and bowl, or in a small food processor, combine the oil and spices into a marinade.

Pour marinade over vegetables and mix either with your hands or a spoon to make sure all the vegetable pieces are well coated in marinade.

Dehydrate on a lined tray for 2 hours at 115 degrees Fahrenheit.



Ally x

Giving credit where credit is due…

Thanks Jenny Ross – this is one of your vege marinade recipes πŸ™‚




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