Vegetable Kebabs

Most vegetables are not GERD inducers. Tomatoes and onions are the most notorious exceptions. While some vegetables such as cabbage and broccoli may produce gas in the colon, they do not add to GERD. It's colorful and fun to arrange a variety of vegetables on skewers, but it's also great just to thread one type of vegetable on each skewer. Among the most popular vegetables for grilling are zucchini, bell peppers, mushrooms, carrots, and celery. If you decide to grill cherry tomatoes, note that they cook very quickly.
  • Vegetable chunks or pieces, sized and cut to your size preference
  • Olive oil to brush over veggies
  • Balsamic vinegar to drizzle over cooked veggies (as tolerated)
  • Kosher salt to taste
  • Dried or fresh chopped parsley to sprinkle over cooked kebabs
  1. Preheat grill to medium-high
  2. Thread veggies onto metal skewers or wooden or bamboo skewers (soak wooden or bamboo skewers in cold water 1 hour or more first)
  3. Brush the threaded vegetables with a little olive oil and grill, turning often, until the chunks are charred and cooked to your liking (hard vegetables, such as potatoes, may need to be cooked much longer, at a lower heat so they don't burn on the outside while remaining raw on the inside).
  4. Serve the kebabs hot, warm, or at room temperature, drizzled with a little balsamic vinegar, salt, and sprinkled with parsley.