Description
An easy summer recipe to throw on the grill as either a main course or side dish!
Ingredients
Scale
Vegetable Kabobs:
- 6 wooden skewers
- An assortment of FODMAP safe vegetables (I used 1 yellow squash, 1 zucchini, 1 red and 1 orange bell pepper, 1/2 eggplant and 12 cherry tomatoes)
- 2 tbsp extra virgin olive oil
- 1/2 teaspoon kosher salt & pepper
Dill sauce:
- 1/2 cup dairy-free sour cream
- 1/4 cup mayonnaise
- 2 tsp fresh lemon juice
- Pinch of kosher salt
- 3 tbsp fresh dill, loosely chopped
Instructions
- Soak the wooden skewers in water for at least an hour to help prevent burning.
- While the skewers are soaking, cut the vegetables into 1/2 inch chunks.
- In a large bowl combine the vegetables, olive oil, salt and pepper. Set aside.
- In a medium size bowl, add all of the dill sauce ingredients and whisk together. Refrigerate until ready to serve.
- Once the skewers have been soaked, assemble the vegetables onto the skewers making sure to leave 1 inch on either side. This will make it easier to turn the kabobs over on their sides.
- Heat an indoor or outdoor grill pan on medium-high heat and spray with nonstick cooking spray. Grill the kabobs on all four sides for about 2-3 minutes until vegetables have softened and grill marks can be seen.
- Serve immediately with the dill dipping sauce!
Notes
The leftover vegetables are great to use throughout the week for other recipes!
Keywords: low FODMAP side dish, fodmap safe side dish recipe, FODMAP vegetables
