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Appetizers

Balsamic & Herb Vegetable Medley

Serves 6-8

Free of: Gluten and all top allergens.

Ingredients

  • 2 zucchini
  • 2 eggplant
  • 1 each red, yellow and orange pepper
  • 1 bunch carrots
  • 4 portobello mushrooms
  • 2 bunches green onions
  • 2 tbsp rosemary
  • 2 tbsp thyme
  • 4 cloves garlic, minced
  • 1 ⁄4 cup (60 mL) balsamic vinegar [for sulphite sensitivity, substitute rice wine vinegar]
  • 1 ⁄2 cup (125 mL) olive oil
  • 1 tsp salt
  • 1 tsp pepper

Method

  1. Slice zucchini and eggplant on the bias in thick slices.
  2. Seed and quarter peppers. Halve carrots lengthwise.
  3. Trim green onions and portobello mushrooms.
  4. In a large bowl combine all remaining ingredients and toss over vegetables.
  5. Grill vegetables 2-4 minutes on each side; halve mushroom.
  6. Arrange on a platter and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

More Great Grilling Recipes: 
Chicken & Vegetable Yakitori
Zesty Orange Lamb Kebabs
Sweet & Spicy Spare Ribs

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Allergic Living acknowledges the assistance of the OMDC Magazine Fund, an initative of the Ontario Media Development Cooperation.