Fody Foods Shallot Infused Extra Virgin Olive Oil Description
- Easy to Digest. Easy to Love.
- Low FODMAP & Gut Friendly
- Non-GMO
- Certified Gluten Free
- Certified Vegan
Extra-Virgin Oil, Non-GMO, Made In Italy
Bring back the flavor of shallot to your food, the Low Fodmap olive oil infused with shallot is made in Italy with the extra virgin olive oil. It is the first of its kind to be tested and certified Low Fodmap by Monash University.
Every drop packs a lot of flavor! Use this Low Fodmap olive oil in sauces, fried with veggies and meat, or drizzled on roasted potatoes. The possibilities are endless!
Made In Italy
Free Of
Gluten, GMOs and animal ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 17
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 22% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 1 g | |
|
| Monounsaturated Fat | 11 g | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Extra virgin olive oil, shallot (<0.5%).
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full disclaimer.
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Grilled Veggie Zucchini Roll-Ups
These savory veggie roll-ups combine some of the freshest flavors summer offers – and they're a snap to prep and cook. Slice peppers and asparagus, encircle them in zucchini ribbons, skewer and slightly sear on all sides. These bright rolls make for a fresh and fun side dish or accompaniment to a grilled main. Enjoy them as an appetizer, too, plunged in a dip made of
sun-dried tomato & garlic.
Grilled Veggie Zucchini Roll-Ups
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 bunch asparagus
- 1 large zucchini
- Salt (to taste)
- Pepper (to taste)
- ¼ cup olive oil
- 2 tsp. Italian seasoning blend
- Soak short wooden skewers or toothpicks in water for 10 minutes. Preheat grill to medium, around 400 degrees F.
- Slice peppers into thin, half-inch strips. Cut asparagus to same length as pepper slices. Toss veggies in olive oil and lightly sprinkle with seasonings.
- Using mandolin, cut zucchini lengthwise into thin ribbons.
- On work surface, arrange 5-6 pepper strips and 2-3 asparagus pieces so veggies line up vertically. Carefully place at one end of zucchini strip and roll up. Secure with toothpick or skewer. Repeat until all zucchini strips and vegetables have been used. Brush rolls with olive oil. (Note: Wraps should be fairly tight.)
- To cook, brush grill with a little olive oil so rolls don't stick. Place rolls on grill and cook for 8-10 minutes, flipping a quarter turn every couple of minutes. Once rolls are slightly charred on outside and vegetables have softened, remove from heat and serve.
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