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Grilled Vegetables with Tarragon Mayo

Posted By Allergic Living On 2010/08/30 @ 7:28 pm In Celiac, Gluten-free,DFCF,Eggs,Fish,For Kids,GF Lunches,Lunches,Milk/Dairy,Other Legumes,Peanut,Sandwiches,Sesame,Shellfish,Soy,Sulphites,Tree Nuts,Vegan,Wheat | No Comments

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 [1].

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 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 [1]. 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 [2] sandwich recipe.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here [3].

© Copyright AGW Publishing Inc.


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URL to article: http://allergicliving.com/2010/08/30/grilled-vegetables-with-tarragon-mayo/

URLs in this post:

[1] soy-free one: http://allergicliving.com/?p=3508

[2] Chicken, Sage & Apple: http://allergicliving.com/?p=3523

[3] here: http://allergicliving.com/subscribe.asp

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