Simply Grilled Vegetables — Gut-Friendly, Weight Loss Friendly, Simply Delicious

Prep & Cook: 25 min · Serves: 4 · ~90 cal/serving · Vegan & Gluten-Free

Why This Recipe Works

As a dietitian who specializes in IBS, SIBO, and weight loss, the two questions I hear most often are: "What can I eat that won't wreck my digestion?" and "How do I actually lose weight without feeling deprived?" This recipe answers both.

It's built around vegetables that are low-FODMAP, high in fiber, and low in calories — the trifecta for supporting gut health and weight management at the same time. Bell peppers, zucchini, yellow squash, and eggplant (low-FODMAP at up to 2 cups per serving) are all nutrient-dense, filling, and easy on the digestive system.

Balsamic vinegar and fresh herbs do a lot of work here. You get depth of flavor, antioxidants, and anti-inflammatory benefits — all without the bloat that can come with heavy dressings or sauces.

High volume, low calories, zero deprivation. This is exactly the kind of meal I build into plans for clients working on weight loss who also need to protect their gut.

Ingredients

• 1 yellow bell pepper, quartered
• 1 red bell pepper, quartered
• 1 eggplant, sliced into ½-inch slices
• 1 zucchini, sliced into ½-inch slices
• 1 yellow squash, sliced into ½-inch slices
• 2 Tbsp chopped fresh herbs (tarragon, thyme, rosemary, and/or basil)
• 2 Tbsp balsamic vinegar
• ¼ tsp sea salt
• ¼ tsp black pepper

Instructions

1. Prep your vegetables. Quarter the bell peppers and slice the eggplant, zucchini, and yellow squash into ½-inch rounds. Keep thickness consistent so everything cooks evenly.

2. Season simply. Lay the vegetables out and drizzle with balsamic vinegar. Sprinkle with sea salt, black pepper, and your fresh herbs. Let sit 5–10 minutes to absorb the flavors.

3. Grill over medium-high heat. Place vegetables on a preheated grill or grill pan. Cook 3–4 minutes per side until grill marks form and vegetables are tender but still have a slight bite.

4. Rest and serve. Remove from heat, let rest a couple of minutes, and serve warm as a side dish, over grains, or alongside a protein of your choice.

Dietitian Tips

IBS & SIBO Guidance

Eggplant is low-FODMAP at up to 2 cups (182g) per serving, so you can enjoy it freely in this recipe. Zucchini, yellow squash, and bell peppers are also low-FODMAP and well-tolerated by most people managing IBS or SIBO.

Weight Management

This dish is a weight loss powerhouse: high volume, low calorie density, and packed with fiber to keep you full. One full serving comes in under 100 calories. Add a lean protein — grilled chicken, fish, or tofu — and you have a satisfying, calorie-smart meal that doesn't feel like a diet.

Meal Prep Tip

Grilled vegetables reheat beautifully. Make a double batch on Sunday and use them in wraps, grain bowls, or alongside eggs throughout the week.

Herb Swaps

Don't stress if you only have one or two herbs on hand. Fresh basil alone is wonderful. Dried herbs work too — just use half the amount since they're more concentrated.

Estimated Nutrition Per Serving

Calories: ~90 · Fiber: ~4g · Protein: ~3g · Fat: ~1g

Estimates based on 4 servings. Values vary with portion size and preparation.

If you want more gut-friendly recipes and realistic nutrition strategies — that's exactly what I provide in my programs.