SIBO-FRIENDLY veggie medley

I make this once a week because it’s such a versatile side dish. When I don’t have prepared veggies on hand, I find myself caving to too much protein or raw veggies that will upset my tummy. While some of these veggies are restricted in terms of portions, you can eat them in small amounts, as part of a bigger whole. (Please note: If you struggle with nightshades, this recipe might not be for you.) 

INGREDIENTS

• 1 large red bell pepper, cored and sliced into ¼ inch slices lengthwise

• 1 large yellow bell pepper, cored and sliced into ¼ inch slices lengthwise

• 1 medium zucchini, halved lengthwise and chopped into ½ inch slices

• 1 medium yellow squash, halved lengthwise and chopped into ½ inch slices

• 1 cup trimmed green beans

• 1 small eggplant, sliced into ½ inch rounds, then bite-size pieces

• ¼ cup extra virgin olive oil

• 1 tablespoon dried oregano

• 6 large fresh basil leaves, stacked, rolled and sliced into thin ribbons (can sub 1 tablespoon dried basil if you wish)

• Salt and pepper to taste

DIRECTIONS

1. Preheat grill or broiler to high.

2. Chop all veggies as directed and toss together in a big bowl.

3. In a small bowl, mix olive oil with oregano (and basil, if using dry, salt and pepper

4. Pour oil blend over the veggies and toss very well until everything is coated.

5. Put veggies in a grill pan if grilling, or on a broiler pan if broiling. Broil for 3-4 minutes or until slightly browned. Turn and continue broiling until everything looks a little charred and soft – but not too soft.

6. Remove to a serving bowl and top with fresh basil, if using. (Sometimes I sprinkle a little parmesan cheese on top too, for an extra treat!)

7. Serve as a side with lamb chops, burgers, or Prosciutto-Wrapped Chicken.

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