Description
A vegetarian sandwich packed with flavor!
Ingredients
Scale
- 1/4 yellow bell pepper, sliced lengthwise
- 1/4 red bell pepper, sliced lengthwise
- 1/2 zucchini, thinly sliced lengthwise
- Salt and pepper, to taste
- Extra virgin olive oil, to drizzle
- Pesto sauce
- 1 FODMAP safe Baguette (I prefer Schar brand)
Instructions
- In a medium size bowl add vegetables and drizzle with olive oil and salt and pepper. Mix well.
- Heat an indoor or outdoor grill pan on medium-high heat, lay vegetables down. Grill on each side for about 3 minutes.
- While vegetables are grilling, toast baguette.
- Spread pesto on toasted baguette and pile on vegetables.
Notes
Serve with your favorite FODMAP safe chips!
Keywords: low FODMAP dinner, low fodmap vegetarian
