A flavour-packed seasoning full of air-dried vegetables. Sprinkle over your favourite roasted vegetables.
My secret junk food love are Arnotts pizza shapes. They are pizza-flavoured crackers and something I loved as a teenager. It wasn’t the actual cracker I loved, it was the flavouring!
Now as an adult I like to try and recreate the junk food I love but in a healthier way. Mainly without the excess sugar, preservatives, artificial colours and flavours. That’s where today’s post’s inspiration comes from!
The main taste in the pizza shapes comes from dried tomatoes. Dried tomatoes have a wonderful, concentrated sweet flavour. I have a lot in my garden at the moment so it wasn’t hard sourcing today’s main flavour.
I also chose to add some zucchini, garlic, onion and some oregano and basil. Except for the onion, everything in today’s post was homegrown. (The store-bought onion was necessary though for added natural sweetness!)
Then I put everything except for the herbs on the same dehydrator tray and dried them at about 65 degrees Celsius for 7-8 hours. The herbs were done in about 30 minutes. How fast they dry depends on how small and thin things have been cut. You can speed up the drying of the tomatoes by scooping out the seeds too.
Then everything was blitzed together in a food processor to make a powder.
The powder is flavour packed an awesome addition on anything roasted. Bear in mind though to sprinkle it on AFTER the roasting as if you put the powder in the oven, it will burn.
We love it on roasted chickpeas or roasted potatoes. It’s awesome to be adding pure vegetables as flavour!
Vegetable-Packed, Pizza-Flavoured Seasoning
A flavour packed seasoning full of air dried vegetables. Sprinkle over roasted chickpeas or roasted vegetables. Makes about 1/3 cup seasoning.
- 6 large tomatoes
- 1 medium zucchini
- 3 cloves garlic
- 1 large onions
- 1 cups fresh herbs (oregano, basil, sage, thyme…)
Slice all the vegetables thinly and consistently as possible and lay on a dehydrator tray or oven tray.
Remove the herb leaves from the stems and lay on a dehydrator tray or oven sheet.
Dry the vegetables for 7-8 hours at about 65-70 degrees celsius until completely dry.
Dry the herbs for 30-60 minutes at about 65-70 degrees celsius until completely dry.
Blitz everything together in a food processor and make a powder. Store in an airtight container for up to a year.
Sprinkle over roasted vegetables AFTER roasting (not during, as the powder will burn.)
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