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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: Veggies, Salad, Dinner
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
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