Summer Bowl of Grilled & Roasted Veggies

Continuing to enjoy the best of summer produce

Summer Bowl of Grilled & Roasted Veggies

Fresh and delicious

This post may contain affiliate links. Please read our Disclaimer.

We arrived home from Plymouth late last night along with the basket full of vegetables from my mother-in-law’s garden. So this morning before heading out for the day, I grilled some eggplant & zucchini, roasted portobellos, tofu & chickpeas, and made batch of quinoa. Took just over an hour and well worth it because all we had to do at dinnertime was grill some chicken for the boys.

As you probably guessed, this bowl of veggie goodness served with a spicy balsamic vinaigrette was my plate.

Scroll Down for recipes.


Click here for the Wasabi Roasted Tofu recipe from Vegetarian Times.

Share on Facebook Pin Recipe Print Recipe Rate this Recipe
Be the first to rate this recipe!

Summer Bowl Grilled & Roasted Veggies

No better way to enjoy the season's produce than with a big bowl of grilled and roasted vegetables. Can all be made ahead of time and served room temperature or heated up. Can substitute grilled chicken or steak for the tofu. Wasabi Roasted Tofu recipe from Vegetarian times.
Course: Salad, Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Author: Healthy Gluten-free Family



  • 1 package portobello mushroom caps or pre cut portobello mushroom caps
  • 3-4 baby eggplant cut into approx ¼ inch thick slices
  • 1 large or 2 small zucchini cut into approx 1/4 inch thick slices
  • ½ avocado cubed
  • 1 can chickpeas rinsed and drained
  • Olive Oil
  • salt & pepper to taste

Spicy Balsamic Vinaigrette

  • ¼ c EVOO
  • 2 tbsp balsamic vinegar
  • 2 tbsp Dijon mustard
  • A pinch of garlic powder
  • sprinkle of sea salt.

1 cup quinoa prepared according to package (becomes 2 cups cooked)

    Wasabi Roasted Tofu Recipe from Vegetarian Times,


      Roasted Veggies:

      • Preheat oven to 400 degrees. One vegetable at a time, gently toss in olive oil, salt & pepper. Lay in a single layer on individual baking sheets or bake in batches.
      • Bake for: Portobello Mushroom - 15-20 minutes or until tender. I like to cook the mushroom caps whole and cut before serving. Chickpeas: 15 minutes

      Grilled Veggies

      • Preheat grill to medium-high heat. Separately, gently toss eggplant and zucchini in olive oil (or use a brush to brush both sides with oil), sprinkle with salt, pepper and garlic if desired. In batches, lay in a single layer on grill tray or on grill pan. Grill, flipping once, until tender and lightly charred, approximately 15 minutes

      Spicy Balsamic Vinaigrette

      • Whisk all ingredients together until well combined
      Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating