Vegetable Skewers with Mediterranean Sauce

This veggie-fest is super-tasty and nutritious. Packed full of crunchy veg, chunky Mediterranean Sauce and served on a bed of multigrain, it’s a fully-rounded low FODMAP supper that you’ll want to return to time and time again.


  • 2 courgettes, cut into 3cm slices (you may need to halve each slice if large)
  • 1 medium aubergine, cut into 3cm slices then quartered
  • 6 closed cup mushrooms [cut in half, unless using button mushrooms]
  • 1 red pepper cut into chunks of approximately 3/4cms
  • 1 yellow pepper cut into chunks of approximately 3/4cms
  • 500gm courgettes (3 -4 courgettes)
  • 1 tsp dried oregano
  • 1 tsp salt
  • Black pepper
  • Drizzle of olive oil and lemon juice
  • 1 jar of Bellygoodness Mediterranean sauce


  1. Turn the grill on to warm
  2. Thread all the chopped veg on to 4-6 skewers depending on size. Alternate the veg on each skewer
  3. Place on a metal baking tray, brush with olive oil on all sides and sprinkle with salt, oregano, and a little black pepper
  4. Place under a medium grill turning occasionally to prevent burning for approximately 15-20 minutes until all veg are cooked through
  5. Heat your Bellygoodness Mediterranean sauce in a saucepan for 2-3 minutes until warmed through. Or, if it’s a warm sunny day and you would prefer, this can also be served cool straight from the jar, in a separate dish on the side
  6. Drizzle skewers with lemon juice before serving with the Mediterranean Sauce
  7. This dish can be served with rice, quinoa or gluten free pasta and salad, or even on a bed of mash or polenta on a winter’s night!