You can use any vegetables that are fresh in the fall for this gluten-free recipe. It is highly adaptable and very delicious. Season it any way that you like. Here I use thyme and smoked paprika but use Herbs de Provence, chili powder or curry – it’s your call.
2 minutes high pressure; natural pressure release for 10 minutes; 3 minutes high pressure, natural pressure release.
©2016, Jill Nussinow, MS, RD from The New Fast Food cookbook