Ingredients


1 red capsicum, deseeded and quartered

1 eggplant, sliced lengthways

2 zucchini, sliced lengthways

2 tbsp olive oil

For the mash

400g  potato, peeled and cut into small chunks

50ml lactose free milk

1 tbsp garlic infused oil

bunch basil, leaves and stalks separated

lemon wedges, to serve


Serves - 4







Method


Boil the potatoes for 10-15 mins until tender. Heat the grill.

Arrange the vegetables over a grill pan and brush lightly with oil.

Grill until lightly browned, turn them over, brush again with oil, then grill until tender.

Drain the potatoes well, then return to the saucepan over a low heat and mash – leaving the heat on will help to dry out the potatoes for a fluffier mash.

Stir in the lactose free milk, then add the basil.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Grilled Mediterranean veg with basil mash
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