MAKES 8 This lightning-fast gluten-free grilled vegetables recipe shared with us by San Francisco’s Michelin-starred chef Melissa Perello gets incredible flavor from the marinade added after cooking. Easily prepared on the grill or under the broiler, it could and should become a preferred standby side dish–especially because it’s gluten-free, dairy-free, vegan and incredibly delicious.
1 bunch flat-leaf parsley
2 cloves garlic, peeled and crushed
1⁄4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons tamari
4 cipollini onions
1 large eggplant, cut into 2-inch cubes and lightly salted
4 spring onion bulbs, halved, or 1 1⁄2–inch pieces of the white/light green parts of 4 green onions
1 red bell pepper, seeded and cut into strips
1 pint cherry tomatoes, halved
1⁄2 cup basil leaves
Soak 8 wooden skewers in water for an 1 hour or use metal skewers.
Pick enough whole parsley leaves to fill 1⁄2 cup. Set aside. Coarsely chop enough parsley leaves and stems to fill 1 cup. In a food processor, combine the chopped parsley, garlic, and olive oil and pulse to form a paste. Add the lemon juice, tamari, and 1 teaspoon salt and pulse to combine. Set aside.
In a small pot of boiling water, boil the cipollini onions for 1 minute. Cool, trim the tops and bottoms off with a knife, and squeeze the 4 cipollini onions out of their peels. Discard the peels and split the cipollini in half, leaving the root bases intact. Reserve.
Assemble the vegetable skewers: for each, use 1 cipollini half, 2 to 3 eggplant pieces, 1 spring onion bulb half or green onion piece, and 1 bell pepper strip. Grill on a very hot grill until each side is roasted and well charred. Transfer the skewers to a platter and immediately coat them with the marinade.
Add the tomatoes, whole parsley leaves, and basil to the platter and serve.