I am a summer time girl through and through which is a good thing since I live in Texas where it is hot and humid from May to September. My birthday is the end of June and growing up celebrations would always be at the pool! I have pictures as a little girl celebrating at our town home pool to high school luau parties, college hooligans and now more adult parties (j/k about the adult part). It’s such an easy way to celebrate: put a few items on the grill, chips and dip, fruit, dessert and you are good to go. Now I’m a little pickier about my menu choices and have to be more thoughtful about what I eat but whether or not I’m throwing the party, I always bring FODMAP side dishes so that I can at least guarantee being able to eat one dish (or two). This is my biggest tip to attending a summer BBQ. BE PREPARED! The absolute worst is showing up to a party hungry and having no options of what to eat. This happened to me in the beginning and I would have to sneak out to grab something to eat and come back. “Hangry” is a real term in my life when I realize I can’t eat any food. P.S. you can also check out my summer BBQ survival guide here!
I absolutely love how easy summer recipes are to throw together. No one wants to be fussing around in the kitchen when you can be outside having fun. These vegetable kabobs are so simple to make and add so much color to your food spread. All you need to do is grab your favorite FODMAP safe vegetables, good quality extra virgin olive oil, salt and pepper and you’re good to go. I always like to make sure to have vegetarian options for friends and family plus everyone can use a dose of vegetables! What are some of your no fail summer FODMAP side dishes recipes?Print
An easy summer recipe to throw on the grill as either a main course or side dish!
- 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
- 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
- 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!
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