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Allergy Safe Recipes

Grilled Vegetables with Tarragon Mayo

Fills 3-4 sandwiches
Free of: All top allergens and gluten-free when using gluten-free bread. Choose either an egg-free mayonnaise or our soy-free one.

Ingredients

  • 1 green zucchini, sliced lengthwise
  • 1 yellow zucchini, sliced lengthwise
  • 1 red pepper, halved and seeded
  • 1 small red onion, sliced
  • 1 clove garlic, minced
  • 2 tbsp (30 mL) olive oil
  • salt and pepper

Method

  1. Preheat oven broiler. In a large bowl, toss vegetables with olive oil, garlic, salt and pepper.
  2. Grill vegetables under the broiler 4-6 minutes on each side until cooked. Remove and cool. Peel peppers and slice.
  3. Meantime, prepare Tarragon Mayo. Spread mayo on favourite bread, fill with grilled vegetables, and serve.

Suggestion: Use breads of your choice; for those avoiding gluten, we recommend any of Glutino’s products.

Great served as a platter with Chicken, Sage & Apple sandwich recipe.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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© Copyright AGW Publishing Inc.

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