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


Kosher salt


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.

More:
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Photo credit: Maren Caruso