Low-FODMAP Balsamic Grilled Vegetables; Gluten-free, Vegan

The ideal side dish for any grill-out, this recipe for low-FODMAP Balsamic Grilled Vegetables is on point. Fresh tasting, with an amazing flavor.

Enjoy this gluten-free and vegan low-FODMAP Balsamic Grilled Vegetables recipe this summer, or fire up your indoor barbecue for a snowy day treat.

These low-FODMAP Balsamic Grilled Vegetables are perfect with my low-FODMAP Barbecue Ribs, and my low-FODMAP Hamburgers.  Or check out over 200 more low-FODMAP recipes on my blog!

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Balsamic Grilled Vegetables; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 8

Prep time: 10 min plus 60 min (or overnight) for marinating

Grill time: 15 min

Total time: 85 min

Ingredients

  • 1/2 cup olive oil
  • 1 tablespoon low-sodium (gluten-free) soy sauce
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon maple syrup
  • 2 cups eggplant, cut into 1/2-inch slices (about 1 eggplant)
  • 1 cup zucchinis, cut into 1/2-inch slices (about 1 zucchini)
  • 2 carrots, cut into lengthwise slices
  • ½ cup green pepper, cut into slices or chunks
  • ½ cup red pepper, cut into slices or chunks
  • 1 lemon for garnish, optional

Directions

  • Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper (or low-FODMAP Happy Spices Steak Seasoning ) in a large bowl, or large ziploc bag
  • Toss eggplants, zucchinis, carrots, and bell peppers in low-FODMAP marinade
  • Marinate for about 60 minutes or overnight in the bag or a covered bowl
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove vegetables from marinade, shaking off excess.
  • Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade
    • Can also place in grilling basket and stir intermittently
  • Transfer cooked vegetables to a platter and garnish with fresh lemon

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