The aroma of smoky char and the vibrant colors of grilled vegetables often paint the perfect summer scene. These 17 best vegan gluten-free BBQ and grilling recipes promise not just delightful flavors but also the satisfaction of a meal made completely from plant-based ingredients. Each recipe takes under an hour and showcases the incredible versatility of grilling, allowing you to enjoy delicious meals without the gluten.
This collection is perfect for vegans, vegetarians, and anyone looking to explore gluten-free options at their next outdoor gathering. Ideal for summer cookouts, backyard parties, or even cozy dinners, these recipes can be easily prepared ahead of time. Many components can be stored in the fridge for quick assembly right before serving.
Why You’ll Love This Recipe
- Enjoy the smoky flavor that enhances grilled vegetables and plant proteins.
- Explore diverse textures, from crunchy veggies to tender grains.
- Simplify meal prep with quick cooking times of under 30 minutes.
- Delight your guests with colorful presentations and fresh tastes.
What You’ll Need
Gather the following ingredients to create mouthwatering vegan gluten-free dishes.
For the Marinade
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
For the Vegetables
- 2 cups bell peppers, sliced
- 2 cups zucchini, sliced
- 1 cup red onion, sliced
- 1 cup cherry tomatoes
For the Protein
- 1 can chickpeas, drained and rinsed
- 1/2 cup quinoa, rinsed
Note: Use any seasonal vegetables for the best flavor.
Substitutions & Swaps
- Olive oil: avocado oil works well.
- Balsamic vinegar: use apple cider vinegar instead.
- Chickpeas: try black beans or lentils.
- Quinoa: rice or millet as alternatives.
How to Make It
Get ready to grill with these easy steps!
Prepare the Marinade
In a bowl, whisk together olive oil, balsamic vinegar, smoked paprika, garlic powder, and salt until well combined.
Toss the Vegetables
Add bell peppers, zucchini, and red onion to the marinade. Toss until all pieces are evenly coated.
Grill the Vegetables
Preheat the grill to medium heat. Place marinated vegetables directly onto the grill grates and cook for about 8-10 minutes, turning occasionally, until charred and tender.
Cook the Chickpeas
In a pan over medium heat, combine chickpeas and a splash of the marinade. Sauté for about 5 minutes until warmed through.
Cook the Quinoa
In a medium pot, combine quinoa with 1 cup of water. Bring to a boil, reduce heat, and cover. Allow cooking for 15 minutes until fluffy.
How to Store It
Fridge: store in an airtight container for up to 4 days.
Freezer: no, veggies lose texture when thawed.
Reheat: microwave for 1-2 minutes or until warm.
Tips for Best Results
- Grill vegetables in batches for even cooking.
- Marinate the vegetables for at least 30 minutes for enhanced flavors.
- Use a grill basket for smaller or cut vegetables to avoid falling through the grates.
- Try different spice blends based on your preference.
Serving Suggestions
- Pair with fresh herb salads for a refreshing side.
- Serve alongside gluten-free grains like wild rice for a complete meal.
- Complement with homemade vegan dips like guacamole or hummus.
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