Gluten Free Grilled Vegetable Medley

Grilled Vegetables 1

Gluten Free Grilled Vegetable Medley!

It’s HOT! It’s sizzling HOT! And I don’t know about you, but if I’m going to be outdoors grilling, then I surely don’t relish being indoors cooking and heating up the kitchen as well. So, since we want side dishes to accompany that gorgeous steak, or those tender ribs, or even some wild-caught fish that’s waiting to satisfy your hunger…why not grill the whole meal? And never venture inside until it’s ready to sit down and eat!!

Tahdah! Grilled Vegetable Medley. Just the name makes me want to dive right in. So, let’s get started.

You’ll need the variety of veggies,( add or eliminate from the list if you don’t care for one ), prepare the coating that will cover them all, and then place on the grill. But please take your time. Put on a low heat at first. Don’t rush the masterpiece!!


1 Red Onion, sliced into 1 in chunks. We want it to “hold up” to heat
2 or 3 Portobello Mushrooms. Also cut into 1 inch pieces.
1 or 2 Zucchini, sliced, but not too thin. Perhaps, ½ in thick.
1 Eggplant, same chunk slicing.
1 Yellow Squash, Slice in ½ in thicknesses again.
1 or 2 Red Bell Peppers. Cut into chunks, as seen in photo.

¼ cup ( or a bit more) Extra Virgin Olive Oil. I love “Light”. If you feel you’ve prepared a lot of veggies, you can add a little bit more oil.

2 tbl Thyme. I used fresh, but if you can’t get some, use dried, but a small bit less. Dried are more intense than fresh.

1 tbl. Parsley. Again try fresh, chopped . But dried is okay too.

Salt & Pepper to taste. Also try freshly ground black pepper.


Prepare the veggies as mentioned in the list. It’s not rocket science, so don’t stress about sizes.

In a small bowl prepare the coating liquid. Add the spices to the oil and stir with a whisk or fork until well blended.
Put all of the cut veggies in a very large bowl, and pour in the oil dressing. Use a wooden spoon ( or even clean hands) and rotate and stir to coat everything very well.
Allow these to stand for about 15 minutes before grilling.

If possible use a grill pan made for vegetables. One that keeps small vegetables from falling through the BBQ grill into the heat. If you can’t afford one, then look for an inexpensive, disposable one that looks like a wire mesh. I found one for one dollar! Of course, you’ll discard it afterward, but until a proper grill pan goes on sale, this is always an option.

Well, put the grill’s heat on low to start. You must rotate the veggies to cook them all of the way through. Can’t tell you the exact time this will take. All of us have different types of grills: charcoal, gas, electric, etc. But taste one and when it’s to your liking, then you’re done. So good! And everything was cooked outdoors.



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