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Easy Grilled Summer Vegetable Medley (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 07/21/2015 - This summer vegetable medley is just an assortment of my favorite vegetables, seasoned and grilled. They make a great addition to any grilled meat or fish, and are always popular at cookouts.
- 2 tablespoons olive oil
- 1 pound fresh brown mushrooms tops, cleaned, stem removed
- 1 red bell pepper, cored and sliced into wide slices
- 1 yellow bell pepper, cored and sliced into wide slices
- 1 orange bell pepper, cored and sliced into wide slices
- 6 fresh green zucchinis, sliced ¼-inch thick, lengthwise
- 6 fresh yellow zucchinis, sliced ¼-inch thick, lengthwise
- 3 tablespoons grill seasoning (recipe below)
In a mixing bowl, toss vegetables with oil until well-coated.
Add grill seasoning, and toss again, making sure vegetables are well-coated with seasoning.
Using tongs, place vegetables on a medium hot grill.
Cook until vegetables are well-seared, but tender. Be sure to flip them midway through to cook each side.
Serve with rice and fish or meat of choice.
Gluten-Free Grill Seasoning
- 3 tablespoons fresh coarse ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground coriander
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons ground paprika
- 2 teaspoons ground cumin
Mix all ingredients together well and store in an airtight container.
Use it for anything you're grilling or when you're looking for a grilled taste.
Vary ingredients as desired, keeping basic ingredient ratios in mind.
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