Gluten-Free, Soy-Free, Nut-Free & Dairy-Free
Want to escape the heat of the kitchen? Bring your veggies outside and fire up the grill. Grilled vegetables can be served as the main course or as a side. Best of all you can mix it up and add some of your favorite veggies!
Pair your grilled veggies with the miso dressing recommended below and you’ll have a complete meal.
Here’s an added bonus… Dice up the leftovers (if there are any!) and add to your favorite rice for a second meal!
2 Portabella Mushrooms
1 Green Pepper
1 Yellow Pepper
1 Red Pepper
1 Yellow Onion
1 teaspoon sea salt
¼ cup Extra Virgin Olive Oil
Eggplant: Trim and slice lengthwise into ¼ inch thick slices. (Leaving the skin on or removing it, is a personal preference) Place slices in a 9×13 glass or stone pan, add 1 teaspoon sea salt and enough water to cover the eggplant. Place a plate on top of the eggplant to keep it immersed in the water. Soak the eggplant for 30 minutes.
Mushrooms: Wash and remove stems
Peppers and Onion: Wash, remove stems and seeds (peppers), slice lengthwise into ¼ inch thick slices.
Pineapple: Slice lengthwise into ¼ inch thick slices
Prepare grill: Make sure slates are clean of brushed
Brush all vegetables and pineapple with Extra Virgin Olive Oil on one side, salt and pepper to taste, place on grill for 2-3 minutes, turn and brush other side of vegetables and pineapple with Extra Virgin Olive Oil, and cook for 2-3 minutes longer. Continue to turn and cook vegetables and pineapple until each side is lightly grilled.
1/3 cup Extra Virgin Olive Oil
1 tablespoon Chickpea Miso
1 tablespoon Coconut Liquid Aminos
3 tablespoons Fresh squeezed lemon juice
1 tablespoon Rice Wine Vinegar
Combine all ingredients in a food processor or high speed blender, mix until well blended and smooth.
Drizzle over grilled vegetables and pineapple. Serve extra on the side for dipping.
The benefits of mushrooms dates back thousands of years. Today it’s been discovered they are an excellent source of many minerals, including selenium, copper, potassium and zinc. They also provide beneficial B vitamins such as: thiamin, riboflavin, pantothenic acid and niacin.
Eggplant is an excellent source of dietary fiber, and a good source of vitamins B1, B6 and potassium. It’s also a good source of copper, magnesium, manganese, phosphorous, niacin and folic acid.
Bell peppers come in a variety of colors also ranging in bitterness and sweetness. I enjoy cooking with a combination to enhance the flavors of so many foods. They are a very good source of Vitamin C, beta-carotene, vitamin K and vitamin B6. They’re also a good source of thiamine and folic acid.
There are a variety of onions to choose from. They differ in size, color and taste. Each offers a slightly different flavor. For this recipe I chose red onions for their full, robust flavor. Onions are a good source of Vitamins C and B6, are a good source of folic acid and dietary fiber.
I love pineapple and after learning how beneficial they are, I now eat pineapples on a regular basis. They are so versatile: can be used in smoothies, stir-fry, pizza… You get the idea! Many people today face digestive issues and Pineapples contain the digestive enzyme bromelain, which aides in digestion. They are also an excellent source of vitamin C and manganese and a good source of vitamin B6, copper, magnesium and dietary fiber.
Chickpeas (aka Garbanzo beans):
They are a very good source of fiber folic acid, and manganese. They are also a good source of protein and the following minerals: iron, magnesium, copper and zinc.
Chickpea Miso is fermented chickpeas. The benefits of fermented foods are numerous: they contain beneficial probiotics (good for the belly) and digestive enzymes.
Chickpea Miso is a nice alternative to soy-based miso if you are allergic to soy or simply want to avoid soy products.
Coconut Liquid Aminos:
This is an excellent alternative to soy sauce if there is an allergy to soy in your home or you are trying to avoid soy products.