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Try these delicious gluten-free side dish recipes!

If you are gluten intolerant, you should not let that put a damper on summer food. That is why we are going to show you how to prepare some dishes that will satisfy everyone’s taste buds.

Baked eggplant with tomato sauce and mushrooms


  • One eggplant, peeled and sliced into quarter-inch slices
  • Cooking spray
  • One cup of chopped onion
  • Half a teaspoon of dried Italian seasoning
  • Quarter teaspoon of salt
  • Two chopped garlic cloves
  • One 8-ounce package sliced mushrooms
  • Quarter teaspoon of black pepper
  • One 8-ounce can of tomato sauce (no salt added)
  • Two-thirds cup of shredded part-skim mozzarella cheese
  • A quarter cup of grated, fresh Parmesan cheese

How to prepare it:

You will need to preheat the broiler and then coat a baking sheet with the cooking spray and arrange the slices of eggplant in a single layer. Then broil for three minutes on each side, until you notice that they are lightly browned. After that, preheat the oven to 375 degrees. Then, take the cooking spray and coat a large nonstick skillet with it, and heat it over medium heat. Add the onion, garlic, mushrooms, Italian seasonings, and the salt, and cover it and cook it for 7 minutes.

Then, increase the heat to medium-high, uncover it and cook it until you notice that the liquid has evaporated. This usually takes about 2 minutes. Spread half of the mushroom mixture in the bottom of a one and a half quart, round baking dish, previously coated with cooking spray. After that, arrange half of the eggplant slices over the mushroom mixture and then sprinkle it with a tiny bit of pepper. Top it with half a cup of tomato sauce, and then with one third a cup of mozzarella.

Spread what remains of the mushroom mixture over the mozzarella, and top it with the remaining slices of eggplant. Sprinkle it with a tiny bit of pepper and top it off with the remaining tomato sauce. Cover it and then bake it in the preheated oven for 60 minutes. After that take it out of the oven and sprinkle it with one-third cup of parmesan and mozzarella, and return it to the oven, uncovered. Leave it there for five minutes, or until the cheese melts.

Grilled vegetable pasta salad


  • A pound of gluten-free penne pasta
  • One sliced, medium-sized zucchini
  • A pound of fresh asparagus spears
  • One cup of grape tomatoes
  • Four scallions
  • Two tablespoons of chopped fresh basil leaves
  • One teaspoon of chopped fresh mint
  • One tablespoon of chopped fresh cilantro leaves
  • A medium yellow tomato
  • Ground pepper and sea salt

Dressing ingredients:

  • 5 tablespoons of vegan mayonnaise
  • 5 tablespoons of extra virgin olive oil
  • Two tablespoons of lemon juice
  • Half a teaspoon of minced fresh garlic
  • One teaspoon of dried dill

How to prepare it:

Take a large pot of salted water, and boil it. Then, add the penne and cook it until it becomes firm on the bite. Drain it, rinse it with cool water, and then drain it again. After that, drizzle with extra virgin olive oil, and place it in a large bowl, which you will set aside.

Heat the grill pan or the grill to medium heat, and then grill the asparagus, grape tomatoes, zucchini and the scallions until they become tender but firm. Then, place them on a plate, and set the plate aside.

In order to prepare the dressing, you will need to combine the lemon juice, garlic, dill, olive oil, and the vegan mayo in a small bowl. When the vegetables are cool enough to handle, you can slice the asparagus spears and the zucchini into bite-size pieces. Then, slice two of the scallions. After that, add the sliced scallions, asparagus, zucchini, and the grilled grape tomatoes to the cooked pasta. In the end, add the chopped fresh herbs, and then the dressing. Then, slice the yellow tomato into wedges, and add them to the pasta, together with the grilled scallions.

Zucchini garlic and lemon spaghetti


  • Half a pound of dried, gluten-free-spaghetti
  • Two to three tablespoons of extra virgin olive oil
  • Two thinly sliced Thai chili (remove the seeds and the membrane)
  • Four thinly sliced garlic cloves
  • Two medium zucchini
  • Lemon juice (from one medium lemon) and zest
  • Two medium zucchini
  • Fresh ground black pepper and sea salt

How to prepare it:

Take a knife or a peeler and then slice the zucchini into long but thin matchsticks. Cook the spaghetti in a large pot, filled with salted boiling water, until al dente. Then, drain the pasta and mix it with a tiny bit of olive oil, just to prevent it from sticking. Then, heat the olive oil in a medium frying pan, and add the garlic, the chili, the lemon zest and cook it while you constantly stir it, for 60 seconds.

After that, add the zucchini and saute until they become tender. Add the spaghetti and mix it to coat the zucchini mixture. Season it with black pepper, sea salt, and with fresh lemon juice to your taste. You can serve it garnished with baby arugula leaves if you want to.

Grilled guacamole


  • Four ripe avocados
  • Half a red onion, chopped
  • Two tablespoons of olive oil
  • One tablespoon of freshly squeezed, lime juice
  • A quarter cup of cilantro
  • One chopped jalapeno
  • One teaspoon of hot pepper sauce
  • Quarter teaspoon of smoked paprika
  • Quarter teaspoon of pepper
  • Quarter teaspoon of salt
  • Quarter teaspoon of chili powder

How to prepare it:

You will need to preheat the grill to medium-high heat. Then, cut the avocados in half and then remove the pit. Then you will need to brush the cut side of the onion half and the avocados with some olive oil. After that, put the avocados and the onion on the grill, place them with the cut sides down, and close the lid. You will need to grill it until you notice that the dark marks appear. This usually takes about 5 minutes. Then, scoop the avocado into a bowl, and add the chopped onions and the rest of the remaining ingredients.

Quinoa vegetable salad with lemon dressing


  • A cup of uncooked quinoa
  • 15 oz. can of garbanzo beans (previously rinsed and drained)
  • Three Roma tomatoes
  • One orange bell pepper
  • One and a half cup of corn
  • Four green onions

Dressing ingredients:

  • Two tablespoons of olive oil
  • Two tablespoons of fresh lemon juice
  • One and a half teaspoons of fresh basil

How to prepare it:

You will need to rinse the quinoa and then cook it according to the directions that are imprinted on the package. Leave it to cool down. In the meanwhile, you will need to whisk together the lemon juice, the olive oil and the basil in a small bowl. Then, slice the green onions, and dice the bell pepper and the Roma tomatoes. When the quinoa is ready, you will need to mix all of the salad ingredients in a large bowl. After that, pour the dressing over the top and then mix it well so that the ingredients can combine. It can be served cold, at room temperature or warm.

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