Italian style grilled vegetables are a great GFCF option. They can be eaten solo or served with brown rice, GFCF pasta, chicken, or in a sandwich.
Assorted vegetables of choice:
Portobello mushrooms, 2 large caps or 4-6 small caps
4-6 yellow and/or zucchini squash
One pint of cherry tomatoes
One large sweet or yellow onion
2 large organic red bell peppers
One medium eggplant, if desired.
Italian balsamic dressing:
½ cup organic, cold pressed olive oil
¼ cup balsamic vinegar
1 tablespoon of minced shallot
1 teaspoon of dry basil
½ teaspoon of dry oregano
2 cloves of garlic, crushed
½ teaspoon of sea salt
¼ teaspoon of ground black pepper
- Marinate Portobello mushrooms overnight.
- Second day, cut the bell peppers in half and deseed them. Place on a cookie sheet with the cut side down and brush with olive oil. Place under broiler in oven for about 10 minutes. Watch carefully so they don’t burn completely. Cook them until they have a charred look to them. Take them out of the oven and place them in a paper lunch bag and roll the bag to seal it. They will sit and steam which will help the skin come off easily. After about ten minutes or so, you can take the peppers out and pull the skin off of the outside of the peppers. Set aside.
- Prepare other vegetables for grilling by slicing onion, eggplant, squash and zucchini thinly (I use a mandolin). After slicing, lay the vegetables on a cookie sheet and brush with olive oil and season with your favorite seasoning. Grill vegetables until they have grill marks and are soft. Also, grill the marinated mushroom caps reserving the balsamic marinade. Only grill cherry tomatoes briefly at the very end. Watch them carefully. They cook quickly. A grilling basket is recommended.
- Toss all the cooked vegetables in the remaining marinade. You can served these grilled vegetables on a toasted gluten free baguette (Mariposa Bakery has the best) or toss them with gluten free pasta. They are also great served as a side dish or even on a gluten free pizza.
Submitted by Kim Rice:
Kim Rice is a mother and wellness coach (www.gfcfcoaching.com) helping parents with kids on the autism spectrum to transition their family to a gluten and dairy free life style (GFCF). Both she and her son, who is on the spectrum, have experienced great success and healing on a GFCF diet.
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