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
- 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.
- Drain the mushrooms and rinse them well. Wash the cherry tomatoes.
- Cut the eggplant in pieces. I cut it into thick slices and the slices in four pieces.
- Thread the mushrooms, tomatoes, eggplant and bell pepper pieces on the skewers.
- Brush olive oil onto the skewers and sprinkle with salt and pepper.
- 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
