Gluten Free Grilled Veggies

My Simple Summer Grilled Veggie Recipe

As a busy working mom, finding quick and healthy weeknight dinners is a constant challenge. I’m always looking for recipes that are easy to prepare, packed with flavor, and don't require a culinary degree. This gluten-free grilled veggie recipe fits the bill perfectly. It's incredibly versatile, adaptable to whatever vegetables I have on hand, and always a crowd-pleaser. The best part? It takes minimal prep time, and the grill does most of the work!

My family loves this recipe because it’s so fresh and light. The grilling process adds a delightful smoky char to the vegetables, enhancing their natural sweetness. We often enjoy this as a side dish with grilled chicken or fish, but it’s equally delicious on its own, maybe with a dollop of hummus or a sprinkle of feta cheese. The beauty of this dish lies in its simplicity. You don't need a lot of fancy ingredients or complicated techniques; just fresh, seasonal vegetables and a little bit of seasoning.

One of the things I appreciate most about this recipe is its adaptability. I'm always experimenting with different vegetable combinations. Sometimes I add bell peppers, eggplant, or even asparagus, depending on what’s in season at the farmers market. The basic technique remains the same – the vegetables are simply grilled in foil packets until tender. This method helps to retain the vegetables’ moisture and prevents them from sticking to the grill grates.

The process is so straightforward that even my kids can help with the preparation. They love to wash and chop the vegetables, and they get a kick out of watching them cook on the grill. This makes it a great family activity, and it helps to get them involved in the cooking process, which encourages healthy eating habits. The cleanup is also a breeze; the foil packets contain all the mess, so there's minimal washing up.

Beyond the Grill

While grilling is my preferred method for this recipe, the vegetables can also be roasted in the oven. Simply toss them with olive oil and seasonings, spread them out on a baking sheet, and roast at 400°F (200°C) for about 20-25 minutes, or until tender. This is a great alternative if you don’t have a grill or if the weather isn’t cooperating.

Variations and Serving Suggestions:

• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Herby delight: Fresh herbs like rosemary, thyme, or oregano complement the vegetables beautifully.
• Citrus zest: A squeeze of lemon or lime juice adds brightness and acidity.
• Cheese please: Crumble some feta or goat cheese on top after grilling for extra flavor.
• Side dish superstar: Serve as a side dish with grilled meats, fish, or alongside your favorite grain bowl.
• Salad sensation: Chop the grilled vegetables and add them to a fresh salad for a hearty and flavorful meal.

This simple recipe is a staple in our home, and I hope it becomes a favorite in yours. It’s a perfect example of how healthy eating doesn’t have to be complicated or time-consuming. With minimal effort, you can create a flavorful and satisfying meal that your entire family will love.

Enjoy!

Step-by-step

• Preheat grill and turn to low before placing food on it.
• Peel and cut up the squash and zucchini either in sticks or slices.
• Cut up the onion in slices.
• Tear out two big sheets of aluminum foil and lay over each other and roll sides to make somewhat of a lip. Spray foil with cooking spray.
• Place the squash, zucchini and onion on the foil in a single layer. Onions may lay on top of squash and zucchini.
• Take out and place on the grill and then drizzle a little olive oil over all and then sprinkle with the garlic salt, onion powder and Italian seasoning.
• Cook on each side about 5 minutes or until tender.
• Serve when done and enjoy. You can also add tomatoes or other veggies of your liking to this. It has many variations.