Description
Delicious gluten-free side dishes perfect for your BBQ gatherings.
Ingredients
- Grilled Vegetable Skewers: bell peppers, zucchini, cherry tomatoes, red onion, olive oil, salt, pepper
- Corn on the Cob: fresh corn, butter, salt
- Quinoa Salad: quinoa, cucumber, cherry tomatoes, parsley, lemon juice, olive oil, salt
- Coleslaw: green cabbage, carrots, mayonnaise, apple cider vinegar, salt, pepper
- Potato Salad: potatoes, mayonnaise, mustard, celery, onion, salt, pepper
Instructions
- Preheat grill to medium-high heat.
- Prepare grilled vegetable skewers by threading vegetables onto skewers, brush with olive oil, and season with salt and pepper. Grill for about 10-15 minutes until tender.
- Boil corn on the cob in salted water for 5-7 minutes. Drain and spread with butter and salt.
- For the quinoa salad, cook quinoa according to package instructions. Let cool and mix with diced cucumber, halved cherry tomatoes, chopped parsley, lemon juice, olive oil, salt to taste.
- Shred cabbage and carrots for coleslaw. Mix with mayonnaise, apple cider vinegar, salt, and pepper to taste.
- Boil potatoes until fork-tender. Let cool, then mix with mayonnaise, mustard, diced celery, onion, salt, and pepper.
Notes
- Feel free to customize the vegetable skewers with your favorite seasonal vegetables.
- For added flavor in the potato salad, consider adding chopped pickles or hard-boiled eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 3
- Saturated Fat: 0.5
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
Keywords: gluten free side dishes for bbq, grilled vegetable skewers, corn on the cob, quinoa salad, coleslaw, potato salad