glutenfrei

Grilled vegetables with coconut dip

Summertime is grilling time! What could be better than a relaxed barbecue in this summery weather? That's why we have some inspiration for your next barbecue: low-histamine grilled vegetables with coconut dip.

This recipe is

vegan
Suitable for a low-histamine diet
gluten-free
lactose-free

Preparation time

20 minutes

Ingredients for 2 servings

2 zucchini
1 bell pepper
2 onions (1)
2 cloves of garlic (1)
50 ml olive oil for frying
2 tbsp olive oil
125 g coconut yogurt (1)
Salt
1 handful of fresh herbs (here thyme, rosemary and parsley)

You will also need

wooden skewers

Optional as a dip

preparation

Slice the vegetables and mix them in a bowl with frying olive oil, chopped herbs and 1 crushed garlic clove (1).
Then thread them onto wooden skewers and grill for about 15 minutes.
In parallel, refine the coconut yogurt (1) with olive oil, 1 pressed garlic clove (1) and a few fresh herbs.
Arrange everything on a plate and enjoy.

Our HistaFood tip

If you'd like to add some meat or fish, you can marinate a chicken breast or salmon (frozen) in the herb oil and add it to the grill. Our organic herb salt is excellent for seasoning.

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.