Don’t let a dietary restriction like gluten intolerance put a damper on summer food fun.
From BBQs to picnic, these gluten-free side dishes are sure to satisfy everyone’s taste buds.
1. Baked Eggplant with Mushroom and Tomato Sauce
(Recipe from Cooking Light)
- 1 eggplant, peeled and sliced into 1/4 inch slices
- Cooking spray
- 1 cup chopped onion
- 1/2 tsp dried Italian seasoning
- 1/4 tsp salt
- 2 garlic cloves, chopped
- 1 8-ounce package sliced mushrooms
- 1/4 tsp black pepper
- 1 8-ounce can no-salt-added tomato sauce
- 2/3 cup shredded part-skim mozzarella cheese, divided
- 1/4 cup grated fresh Parmesan cheese
- Preheat broiler.
- Coat a baking sheet with cooking spray and arrange the eggplant slices in a single layer.
- Broil for 3 minutes on each side until lightly browned.
- Preheat oven to 375°.
- Coat a large nonstick skillet with cooking spray and heat over medium heat.
- Add onion, Italian seasonings, salt, garlic and mushrooms. Cover and cook 7 minutes or until tender, stirring occasionally.
- Increase heat to medium-high; uncover and cook until liquid evaporates, about 2 minutes.
- Spread half of the mushroom mixture in the bottom of a 1 1/2-quart round baking dish coated with cooking spray.
- Arrange half of eggplant slices over mushroom mixture and sprinkle with 1/8 teaspoon pepper.
- Top with 1/2 cup tomato sauce, then 1/3 cup mozzarella.
- Spread remaining mushroom mixture over mozzarella and top with remaining eggplant slices.
- Sprinkle with 1/8 teaspoon pepper and top with remaining tomato sauce.
- Cover and bake at 375° for 1 hour.
- Sprinkle with 1/3 cup mozzarella and Parmesan.
- Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.
2. Grilled Vegetable Pasta Salad
(Recipe from Glutenfree Goddess)
- 1 pound gluten-free penne pasta
- 1 medium zucchini, sliced
- 1 pound fresh asparagus spears, ends trimmed
- 1 cup grape tomatoes
- 4 scallions
- 2 tbsp chopped fresh basil leaves
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh cilantro leaves
- Sea salt and ground pepper
- 1 medium yellow tomato
- 5 tbsp vegan mayo
- 5 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 tsp minced fresh garlic
- 1 tsp dried dill
- Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente. Drain, rinse with cool water, and drain again.
- Drizzle with extra virgin olive oil and toss gently to coat. Place in a large bowl and set aside.
- Heat the grill or grill pan to medium heat.
- Grill the zucchini, asparagus, grape tomatoes and scallions until tender but still firm. Remove to a plate and set aside.
- To make dressing: combine the vegan mayo, olive oil, lemon juice, garlic and dill in a small bowl. Set aside.
- When the veggies are cool enough to handle, slice the zucchini and asparagus spears into bite size pieces. Slice two of the scallions.
- Add the zucchini, asparagus, sliced scallions, and grilled grape tomatoes to the cooked pasta.
- Add the chopped fresh herbs and then the dressing. Gently toss.
- Slice yellow tomato into wedges and add to the pasta, along with the grilled scallions.
3. Zucchini Garlic and Lemon Spaghetti
(Recipe from Oprah.com)
- 1/2 pound dried gluten-free spaghetti
- 2 to 3 tbsp extra virgin olive oil
- 2 long red Thai chili, thinly sliced, seeds and membrane removed
- 4 cloves garlic, thinly sliced
- Zest and juice of 1 medium lemon
- 2 medium zucchini
- Sea salt and freshly ground black pepper
- Baby arugula leaves, optional
- Using a mandolin, knife or peeler, slice the zucchini into long, thin matchsticks.
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain pasta and mix with a little olive oil to prevent sticking.
- Heat the olive oil in a medium frying pan. Add chili, garlic and lemon zest and cook, stirring for 1 minute.
- Add the zucchini and saute until they just become tender.
- Add spaghetti and mix to coat the zucchini mixture.
- Season with sea salt, black pepper and fresh lemon juice, to taste.
- Serve garnished with baby arugula leaves, if desired.
4. Slow Cooker Baked Beans
(Recipe from Simply Gluten-Free)
- 1 packet Hurst Family Harvest Tri-Bean Soup Mix
- 8 cups water
- 1 cup chopped onion
- ¼ cup ketchup
- 1 tbsp apple cider vinegar
- ½ cup molasses
- ¼ cup light brown sugar
- 1 tsp dry mustard
- ¼ tsp black pepper
- The night prior, combine the beans from the bean mix (reserving the flavor packet for later) and water in a large saucepan. Bring to a boil, reduce heat to simmer and cook for 1 ½ hours.
- Pour the beans and the cooking liquid into a bowl, let cool and refrigerate overnight (8 -12 hours).
- The morning of, drain off all but 1 cup of the liquid. Place the beans and liquid into a slow cooker with the flavor packet and the rest of the remaining ingredients. Cook on low for 10 – 12 hours, or longer if you prefer softer beans.
- To thicken the liquid, turn the slow cooker to high for the last hour of cooking.
5. Carrot, Cabbage and Apple Slaw with Cumin Lime Dressing
(Recipe from Real Simple)
- 1 Granny Smith apple
- 3 tbsp fresh lime juice
- 6 cups shredded carrots
- 3 cups shredded purple cabbage
- 3 tbsp extra-virgin olive oil
- 1 tbsp finely minced shallot
- 1 tsp salt
- 1/4 tsp ground cumin
- 2 tbsp minced fresh mint or parsley leaves
- 2 tbsp salted sunflower seed kernels
- Core and slice the apple.
- Toss apple slices in 1 tablespoon of the lime juice.
- Place carrots and cabbage in a large bowl and cover with boiling water. Let sit 5 minutes. Drain and cool.
- Whisk together oil, shallot, the remaining lime juice, salt, pepper and cumin.
- Toss carrots, cabbage, and apple in a large bowl with dressing, mint, and sunflower seeds.
- Serve at room temperature or chilled.
6. Grilled Guacamole
(Recipe from Domestic Fits)
- 4 ripe avocados
- ½ red onion, chopped
- 2 tbsp olive oil
- 1 tbsp fresh squeezed lime juice
- ¼ cup cilantro
- 1 jalapeno, chopped
- 1 tsp hot pepper sauce
- ¼ tsp smoked paprika
- ¼ tsp chili powder
- ¼ tsp salt
- ½ tsp pepper
- Preheat grill to medium high heat.
- Cut the avocados in half lengthwise and remove the pit. Brush the cut side of the onion half and the avocados with olive oil.
- Put the onion and avocados on the grill, cut sides down, and close the lid. Grill until dark grill marks appear, about 5 minutes.
- Scoop the avocado into a bowl. Add the chopped onions and remaining ingredients. Mash until creamy.
7. Roasted Tomato Gazpacho With Yellow Plum Salsa
(Recipe from The Tomato Tart)
Roasted Tomato Gazpacho Ingredients:
- 2.5 lbs mixed heirloom tomatoes, slow roasted in the oven
- 1 cucumber, seeded and sliced into 2 inch thick rounds
- ¼ inch slice of red onion
- ½ to 1 jalapeño, seeds removed
- ¼ cup olive oil 2 tbsp white wine vinegar
- ¾ tsp hot smoked paprika
- ¼ tsp sea salt
Yellow Plum Salsa Ingredients:
- 1/2 cucumber, seeded and chopped into ¼ inch pieces
- 2 yellow tomatoes seeded and chopped into 1/8 inch pieces
- 2 yellow plums chopped into ¼ inch pieces
- 1 tbsp finely chopped red onion
- 1 tsp very finely chopped jalapeño
- 1 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- sea salt and finely ground black pepper
- 1 tbsp finely chopped fresh parsley
Roasted Tomato Gazpacho Instructions:
- Allow your roasted tomatoes to cool to room temperature. Add them to a blender with cucumber slices, onion, and jalapeño. Blend until well combined.
- Add the remaining ingredients and blend until smooth and creamy.
- Chill the soup while you make the salsa.
Yellow Plum Salsa Instructions:
- Add cucumber, tomatoes, plums, onions, and jalapeño to a large bowl.
- In a smaller bowl, mix olive oil, vinegar, sea salt, and pepper and combine well.
- Pour olive oil mixture over cucumber mixture and toss to coat.
- Add parsley and then place in the fridge for 30 or so minutes to let the flavors combine.
- Serve the gazpacho cold with a heap of yellow plum salsa on top.
8. Grilled Potato Rosemary Skewers
(Recipe from Food Done Light)
- 28 oz baby red potatoes
- 1 tbsp olive oil
- 1 tbsp fresh chopped rosemary
- 1 tsp kosher salt
- a tsp fresh ground pepper
- 4 to 5 strong rosemary sprigs or wooden skewers
- Place potatoes in a large bowl with a splash of water. Cover with plastic wrap and punch a few holes in the top.
- Microwave on high for 5 minutes. Let sit for a few minutes to continue cooking and carefully remove the plastic wrap. Place potatoes on paper towels to dry completely.
- Once potatoes are dry, place in a large bowl and toss with olive oil, rosemary, salt and pepper.
- If using rosemary sprigs, pull off most of the leaves. If using wooden skewers, soak them in water for about 15 minutes.
- Thread potatoes onto the skewers.
- Heat grill to high and oil well.
- Place the potato skewers on the grill. Cook for 10 minutes, turning frequently.
9. Sweet Potato Salad
(Recipe from Almost Supermom)
- 4 medium sweet potatoes, peeled and chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 hard boiled eggs, peeled and chopped
- 1/2 tsp sea salt
- 1/4 cup roasted red peppers
- 3 green onions, sliced
- 1/4 cup mayo
- 1/4 cup plain Greek yogurt
- Preheat oven to 400 degrees.
- Combine potatoes, salt and oil in a large bowl and stir until potatoes are well coated.
- Roast in the oven for 15-18 minutes or until tender.
- Return potatoes to bowl and stir in vinegar. Place in refrigerator until chilled, about 60 minutes.
- Add eggs, onions and peppers to the potatoes.
- In a separate bowl, combine mayo and yogurt.
- Pour over the potatoes and stir to combine all ingredients. Serve cold.
10. Quinoa Vegetable Salad with Lemon-Basil Dressing
(Recipe from The Garden Grazer)
- 1 cup uncooked quinoa
- 15 oz. can garbanzo beans, rinsed and drained
- 3 roma tomatoes
- 1 orange bell pepper
- 1 1/2 cups corn
- 4 green onions
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 1/2 tsp fresh basil
- Rinse quinoa, and cook according to package directions and let cool.
- Meanwhile, whisk together olive oil, lemon juice, and basil in a small bowl. Set aside.
- Slice green onions, dice roma tomatoes and bell pepper.
- When quinoa is ready, mix all salad ingredients in a large bowl.
- Pour dressing over top and mix well to combine. Can be served warm, room temperature, or cold.