Preparation Time: 30 minutes
Cooking Time: 20-40 minutes

Ingredients:

• Sea salt
• ghee or coconut oil, goose or duck fat
• any combination of the following vegetables: onions, white or red or shallots
• peppers (capsicums) red, yellow, orange or green
• brussels sprouts
• courgettes (zucchinis) or marrow
• pumpkin
• winter squash (button squash)
• large mushrooms
• turnips
• aubergines (eggplants)

Method:

Peel the onion and cut into halves or quarters.
Shallots baked in skins.
Cut the peppers into quarters, remove seeds.
Peel the other leaves from brussels sprouts.
Peel and cut into large chunks courgettes, marrow and pumpkin.
Remove the seeds from the pumpkin and the marrow.
Rub courgettes and marrow with salt.
Peel and slice winter squash, remove seeds.
Peel the turnips, can cut like potato chips.
Cut aubergine into chunks and rub with salt.
Rub goose or duck fat (or a little of ghee or coconut oil) on the vegetable.
Place them in baking tray bake at 150°C for 20–40 minutes, or until a sharp knife goes through easily.

Tips:

Variations: Sprinkle with cumin seeds or thyme. For GAPS and SCD add a small amount of cheese.