This comforting vegetable blend includes alkaline favorites like broccoli, cauliflower, carrots, and summer squash. Roasting brings out their natural sweetness while keeping the texture tender with golden edges. It uses simple, GERD-safe seasoning with extra virgin olive oil and herbs, making it a perfect low-acidity side dish. This calming roasted blend is easy to prepare and gentle on the stomach, ideal for meal prep or dinner.

Ingredients Needed

Vegetables:

3 cups broccoli florets: mildly alkaline and nutritious.
3 cups cauliflower florets: gentle on the gut.
3 cups carrots, sliced into 1/4-inch coins: sweet and stomach-soothing.
3 cups summer squash (zucchini or yellow squash): soft and easy to digest.

Seasoning:

3 tbsp olive oil: heart-healthy and reflux-safe.
1 tbsp low acid seasoning blend: use herbs like thyme, parsley, paprika (no garlic/onion powder).
½ tsp salt (optional): adjust for sodium needs.

How To Make Low Acid Roasted Veggie Medley

Prep the Oven and Veggies:
Preheat your oven to 400°F (204°C). Chop all vegetables and place them in a large bowl or directly on a baking sheet.

Season the Veggies:
In a small bowl, mix olive oil with the herb blend and salt. Drizzle over veggies and toss to coat evenly.

Roast the Veggies:
Spread vegetables in a single layer on the baking sheet. Roast for 45–60 minutes, flipping once halfway through. Remove any browned broccoli early if needed, and return it at the end to warm.

Serve Warm:
Serve right away as a side dish. Optional: top with plain yogurt or a sprinkle of fresh herbs.

Recipe Tips

Use fresh herbs or salt-free seasoning blends without garlic or onion.
Cut all vegetables to similar size for even roasting.
Check the tray halfway to prevent overbrowning.
Store leftovers for easy meal prep.
Pair with a light protein for a balanced GERD-friendly meal.

How to Store & Reheat

Room Temperature: Serve within 1 hour.
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze up to 2 months. Reheat in oven at 350°F until warmed through.

Nutrition Facts (Per Serving, Approximate)

Calories: 120
Sodium: 150 mg
Protein: 3 g
Fat: 7 g
Carbs: 11 g
Fibre: 4 g
Sugar: 5 g

FAQs

Are roasted vegetables okay for acid reflux?
Yes, roasting brings out natural sweetness and reduces bitterness, making them gentle on digestion.

What seasoning is best for low acid diets?
Use herbs like parsley, thyme, basil, or paprika. Avoid spice blends with garlic or onion.

Can I include beets or peppers?
Beets are mildly acidic and best avoided if sensitive. Bell peppers can trigger symptoms for some.

Is tahini safe for low acid diets?
Tahini is mildly acidic. If sensitive, skip it or replace with a spoon of plain yogurt.

Can I use frozen vegetables?
Yes, just thaw and pat dry before roasting to prevent sogginess.

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