Among my group of friends, there are often several people who are either gluten or dairy intolerant (or both). It's nice to have a few food options and these veggie cups were easy as we were able to use some of the vegetables we cooked for the pastries and other cake adventures.
I had all the vegetables already cooked/cooled and when my friend visited to lend a hand before the party, she was able assembled them. I must say that they turned out really gorgeous!
Gluten Free Rainbow Veggie Cups
Ingredients:- Red capsicum
- Pumpkin
- Carrot
- Yellow Capsicum
- Fresh basil
- Purple Jester Potatoes
- Red onion
Method:
- Preheat oven to 180˚C. Slice the pumpkin into medium sized strips and cut onion into wedges.
- Place all vegetables onto a baking tray with a drizzle of oil and a sprinkling of salt. Cook for 30-45 minutes (until cooked through and a skewer goes through easily). Some vegetables may need to stay in longer as they may have different cooking times.
- Place both whole/cooked capsicums into a zip lock bag and allow to sweat for 10 minutes. Peel the outer skin off the capsicums.
- Allow rest of the vegetables to cool, peel (if necessary but we left the pumpkin skin on to keep the green colour) and cut into smaller pieces. Cut the fresh basil leaves into small strips.
- Serve in pretty paper cupcake patty pans.
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