Fire Up the Grill for a Summertime Gluten-Free Barbeque
Here's a tempting summer menu that makes it fun and easy to cook gluten-free outside. It goes beyond the standard barbeque fare of burgers. Use your grill to make a complete allergy-friendly meal including salad, entrée and dessert. This method of cooking adds flavor and dimension to foods, enhancing simple, fresh ingredients to make them extra-special. Whether it's charcoal or gas, grilling ensures delicious results with minimal clean up.
Grilled Romaine Salad
SERVES 4 TO 6
The smoky flavor imparted from a short time on the grill will make this a new summer favorite.
2 heads romaine lettuce
2 slices gluten-free bread
Olive oil (for brushing)
2 cloves garlic, minced
½ teaspoon salt
1 teaspoon Dijon-style mustard
1 teaspoon honey or agave nectar
Fresh ground pepper, to taste
2 tablespoons balsamic vinegar
6 tablespoons olive oil
1. Preheat grill to medium-high.
2. Clean lettuce by thoroughly submerging in cold water. Drain and pat dry. Cut heads in half lengthwise.
3. Brush lettuce with olive oil on all sides. Then brush bread with olive oil.
4. Place bread on grill just long enough to toast and get grill marks. Remove from heat and cut into ½-inch croutons.
5. Place each lettuce wedge on grill. Cook about 5 minutes, turning frequently. Remove from heat.
6. To make vinaigrette, whisk together all ingredients except olive oil. Then drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly.
7. Place grilled lettuce on a platter, add croutons and drizzle with balsamic vinaigrette. Chill or serve at room temperature.
Lemon-Ginger Marinated Chicken
SERVES 4 TO 6
Marinating chicken helps tenderize it and enhances the flavor. This recipe also works great with turkey tenderloins, bone in or boneless.
Zest from 1 lemon
1 lemon, juiced
2 tablespoons gluten-free soy sauce
½ teaspoon thyme, dried
½ teaspoon oregano, dried
2–4 garlic cloves, sliced
1 tablespoon toasted sesame oil
4–5 fresh ginger slices, rough chopped (about 2 tablespoons)
¼ teaspoon fresh ground pepper
4 tablespoons olive oil
8–12 pieces of chicken,
Additional lemon, sliced thin for serving
1. Remove lemon zest (yellow part of the peel) with a citrus zester, microplane or grater.
2. Using the same lemon, squeeze lemon juice into bowl. Add zest, soy sauce, thyme, oregano, garlic, sesame oil, ginger, pepper and olive oil. Blend with a whisk.
3. Add chicken to marinate and place in the refrigerator for at least 4 hours or overnight.
4. Preheat grill to medium-high.
5. Remove chicken from marinade and discard marinade.
6. Grill boneless chicken breasts 4 to 5 minutes per side. Bone-in chicken should cook 7 to 10 minutes per side. Check internal temperature of the meat. Chicken is done when its internal temperature measures 165 degrees.
TIP Use an instant-read thermometer to quickly determine the internal temperature of grilled meat.
Grilled Fresh Fruit
SERVES 4 TO 6
Here’s a simple yet surprisingly delicious end to a summertime meal. Fresh pineapple, cantaloupe, peaches and apricots make ideal choices for the grill. Grilling caramelizes the fruit, bringing out its rich, sweet flavor.
Pineapple, peeled and sliced into spears 1 to 2 inches
Peaches, cut in half, stone removed or
Apricots, cut in half, stone removed or
Cantaloupe, peeled, sliced in wedges
Toasted coconut flakes, unsweetened
Fresh lime juice
1. Preheat grill to medium-high. Rub grill grate with oil to keep fruit from sticking.
2. Grill fruit for 3 to 5 minutes until heated through and caramelized grill marks appear.
3. Top with a sprinkle of toasted coconut flakes and a squeeze of fresh lime juice.
Grilled Polenta with Roasted Pepper Sauce
SERVES 4 TO 6
Polenta can be made a day in advance. Or if you prefer, use ready-made polenta. Just slice it and grill. Check the label to make sure it’s gluten free.
6 cups water or gluten-free chicken broth or
gluten-free vegetable broth
1 teaspoon salt
2 cups coarse ground cornmeal
2 tablespoons fresh rosemary, optional
1 tablespoon olive oil, plus more for brushing
1. Brush an 8x8-inch pan with olive oil. Set aside.
2. To make polenta, boil water or stock in large pot. Add salt. Slowly add cornmeal to boiling water, stirring constantly until combined. Then stir occasionally until polenta pulls away from the pan, about 15 minutes. Add olive oil and rosemary if desired. Spread polenta into oiled pan. When it cools, cut it into wedges.
3. Preheat grill to medium-high.
4. Brush polenta wedges with olive oil
5. Place on grill and cook until polenta is golden brown, about 3 minutes per side. Serve with Roasted Pepper Sauce.
Roasted Pepper Sauce
You can buy roasted peppers in a jar or frozen. To roast your own, broil 3 to 4 large peppers until they turn dark brown on all sides. While they’re still hot, seal them in a plastic bag and let them steam to finish cooking. Then remove them from the bag and peel off blackened skins.
1 pound roasted peppers
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1. Puree peppers in a blender or food processor with olive oil and balsamic vinegar.
2. Heat and serve over grilled polenta. LWRecipes by Sueson Vess, author of Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats). Click here to purchase.