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low FODMAP Grilled vegetables on a large platter, held by a woman in a dress

Grilled Vegetables

Get your grill going for some fabulous low FODMAP Grilled Vegetables - just watch your serving sizes.

Low FODMAP Serving Size Info: Makes a lot of grilled vegetables; use your Monash app and personal experience to determine serving amounts

Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 12 Servings
Calories: 152 kcal
Author: Dédé Wilson

Ingredients:

  • 4 medium yellow squash, ends removed, sliced lengthwise into long planks 1/8-inch (3 mm) thick
  • 4 medium zucchini, ends removed, sliced lengthwise into long planks 1/8-inch (3 mm) thick
  • 2 medium green bell peppers, halve and remove stem, seeds and core. You can quarter the peppers, or cut into extra-large bite sized pieces. Just do not cut too small or they will fall through your grates
  • 2 medium red bell peppers, halve and remove stem, seeds and core. You can quarter the peppers, or cut into extra-large bite sized pieces. Just do not cut too small or they will fall through your grates
  • 2 (about 2 pounds/910 g each) globe eggplants, ends removed. Slice crosswise into rounds or lengthwise into slabs in 1/4-inch (6 mm) thick slices
  • Extra Virgin olive oil or Garlic-Infused Oil made with olive oil or purchased equivalent
  • Kosher salt
  • Freshly ground black pepper

Preparation:

  1. Preheat your propane or charcoal grill to a high heat. We like to use tongs to flip the vegetables but you might find a broad spatula to be helpful as well.
  2. Lay the vegetables out on a couple of rimmed sheet pans and brush all of the cut sides of the vegetables with olive oil. Season lightly with salt and pepper, too.
  3. Grill zucchini and yellow squash for about 3 minutes per side, or until you get nice char marks.
  4. Peppers will take about 3 to 4 minutes per side, or until you get nice char marks.
  5. Eggplant will take about 5 minutes per side, or until you get nice char marks.

  6. Taste and adjust seasoning, if necessary. Grilled vegetables are ready to serve or may be held at room temperature for several hours and served at room temperature. Simply cover lightly with aluminum foil. Grilled vegetables may also be refrigerated overnight or up to 2 days; bring back to room temperature, or reheat, before serving.

Notes:

Tips

  • Make sure to clean your grill before beginning. You don't want any remnants from chicken with BBQ sauce mingling with your veggies!
Nutrition Facts
Grilled Vegetables
Amount Per Serving
Calories 152 Calories from Fat 360
% Daily Value*
Fat 40g62%
Carbohydrates 11g4%
Fiber 4g16%
Sugar 3g3%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.