low FODMAP vegetable skewers - karlijnskitchen.com

Low FODMAP vegetable skewers for on the BBQ

I love how many sunny days we have been having in the last weeks (and looking at next week, the sunny days are not over yet!). In the Netherlands you always know what is going to happen when the sun is shining: we turn on our barbecues! In the next weeks, you can expect some tasty BBQ recipes on Karlijn’s Kitchen. Starting with a tasty vegetable dish for on the barbecue: low FODMAP vegetable skewers!

What do you need (for 8 skewers)

  • Whole mushrooms, canned*
  • 1 yellow bell pepper
  • Cherry tomatoes
  • 1/2 eggplant
  • Low FODMAP garlic-infused oil or olive oil
  • Pepper and salt
  • 8 skewers

*Contrary to normal mushrooms, canned mushrooms are low FODMAP up to 110 g per serving.

low FODMAP vegetable skewers - karlijnskitchen.com

How to make low FODMAP vegetable skewers

  1. Put the wooden skewers into cold water and leave them to soak for an hour. This stops them from catching fire while on the barbecue.
  2. Drain the mushrooms and rinse them well. Wash the cherry tomatoes.
  3. Cut the eggplant in pieces. I cut it into thick slices and the slices in four pieces.
  4. Thread the mushrooms, tomatoes, eggplant and bell pepper pieces on the skewers.
  5. Brush olive oil onto the skewers and sprinkle with salt and pepper.
  6. Grill the skewers on the barbecue for about 6-8 minutes.

Enjoy! 

Will you let me know if you make my low FODMAP vegetable skewers I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.

low FODMAP vegetable skewers - karlijnskitchen.com

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low FODMAP groentespiesjes - karlijnskitchen.com

Low FODMAP vegetable skewers for on the BBQ


  • Author: Karlijn
  • Total Time: 23 mins
  • Servings: 8 1x

Description

Low FODMAP vegetable skewers for on the BBQ. A healthy side dish for the BBQ. Perfect to get some extra veggies in or for when you want to have a vegan or vegetarian barbecue. This recipe is also gluten-free and lactose-free.


Ingredients

Scale
  • Whole mushrooms, canned*
  • 1 yellow bell pepper
  • Cherry tomatoes
  • 1/2 eggplant
  • Low FODMAP garlic-infused oil or olive oil
  • Pepper and salt
  • 8 skewers

Instructions

  1. Put the wooden skewers into cold water and leave them to soak for an hour. This stops them from catching fire while on the barbecue.
  2. Drain the mushrooms and rinse them well. Wash the cherry tomatoes.
  3. Cut the eggplant in pieces. I cut it into thick slices and the slices in four pieces.
  4. Thread the mushrooms, tomatoes, eggplant and bell pepper pieces on the skewers.
  5. Brush olive oil onto the skewers and sprinkle with salt and pepper.
  6. Grill the skewers on the barbecue for about 6-8 minutes.

Notes

Contrary to normal mushrooms, canned mushrooms are low FODMAP up to 110 g per serving.

  • Prep Time: 15 mins
  • Cook Time: 8 mins

 

Together we go for a calm belly!

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