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Low FODMAP and Gluten Free Recipe - Griddled glazed vegetable kebabs

Ingredients


1 tbsp maple syrup

1 tsp grainy mustard

2 tbsp oil

1 zucchini, thickly sliced

1 small eggplant, cut into chunks

1 block tofu, cubed (optional)

8 ripe tomatoes, halved

1 orange pepper, cut into chunks








Method


Soak 4 wooden skewers in water for 30 mins (this stops them burning.)

Heat oven to 200C/180C fan/gas 6. Blend the maple, mustard and oil with seasoning.

To assemble, thread veg onto skewers and brush with glaze.

Cook for 25-30 mins in the oven or on the barbecue, brushing with any remaining glaze before serving.


Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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