Rainbow Veggies on a Stick

non-veg diabetes Gluten Free | Low GI Low Carb  | Naturally Sweetened 

Serves: 8 Sticks

Rainbow Veggies on a Stick

INGREDIENT QUANTITY GLYCEMIC INDEX LEVEL
Cherry Tomatoes 8 in number <20 Very Low
Carrots 1 in number, large and diced <50 Low
Pineapple 3-4 slices <60 Moderate
Yellow Bell Pepper 2 in number, large and diced <40 Low
Cucumber or Capsicum 1 or 2 in number, large and diced <40 Low
Brinjal (Eggplant) or  Beetroot 8 slices in number <20 Very Low
Red Cabbage 1 head, diced <10 Negligible
Coconut Oil 1 Tbsp. 0 Nil
Favourite herbs 3 Tsp., powdered <10 Negligible
Salt (Pink and Regular) & Pepper 1:1 ratio as per taste 0 Nil
Hung Curds 1 Cup 0 Nil
Sweet Sour Chilli Sauce 3-4 Tbsp. or as per taste <35 Low

*For fruits and veggies, you don’t need alternatives! You only need to be eating by the season.Note: All ingredients used should be organic, free from pesticides and Non-GMO.

  • Start with preparing hung curds.
  • Wash and clean all veggies and prepare them as mentioned above.
  • Soak 8 wooden sticks in water for around 30 mins.
  • In a bowl mix together the coconut oil, herbs, salt and pepper.
  • Pull out the wooden sticks and poke the veggie slices in the following order – brinjal, red cabbage, cucumber, yellow bell pepper, pineapple, carrots and finally the cherry tomatoes.
  • Brush the veggies on the stick with a good amount of the oil mixture and keep aside the sticks sit for 15-20 minutes.
  • Meanwhile prepare the dip, add the Sweet Sour Chili Sauce into the hung curds and mix well.
  • Heat up the griller until hot and place the rainbow sticks until the veggies are soft and mildly charred. This would take 3-5 minutes on each side.
  • Place these Rainbow Veggies on a Stick onto a serving plate with the delicious sweet and spicy dip and enjoy!

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