Go Ahead Honey, It’s Gluten Free August: Barbecue Bash

Do you love barbecue? We love BBQ around here, especially Mr. Bean. So, as part of Mr. Bean’s second anniversary present, I promised him that I would have a BBQ Bonanza dinner. Fortunately for me, this month’s theme for Go Ahead Honey, It’s Gluten Free is “Barbecue Bash” hosted by Chandice of Gluten Free Frenzy.

I wanted to keep our meal simple, delicious and for it to use some of the fresh produce I had bought at the farmer’s market earlier in the day. On the menu: chicken with Greek seasonings (for me) and Teriyaki steak, (for Mr. Bean) grilled zucchini, corn and bell peppers and grilled tomatoes with basil and mozzarella cheese.  It definitely delivered on all fronts.

Grilled Bell Pepper

Bell Peppers
Olive Oil

  1. Wash peppers and cut into thirds.
  2. Lightly coat peppers with olive oil.
  3. Cook on preheated grill on both sides until it is soft and has grill marks.

Teriyaki Steak

Steak of your choice
Wheat-free Soya Sauce
Lemon Juice
Garlic Powder

  1. In a container large enough for the steak(s), pour 2 about parts soya sauce for every part lemon juice.
  2. Pour in some honey and sprinkle some garlic powder. Put on lid and give it a good shake.
  3. Put steaks in container to marinate at least overnight.
  4. Flip the steaks over to ensure that both sides are marinated.
  5. Preheat BBQ and cook steaks to desired done-ness.

Grilled Corn

Sweet Corn
Olive Oil or Butter or Margarine
Kosher Salt

  1. Shuck the corn and place on a piece of tin foil that is large enough to wrap each ear of corn individually.
  2. Drizzle on olive oil and spread it over the corn and the foil or spread margarine/butter over corn.
  3. Sprinkle on salt and pepper. Wrap up corn in tinfoil.
  4. Cook on preheated grill (lower) until it looks cooked flipping it a few times.
  5. Take a knife/fork/tongs to rip holes in the foil so that the corn can caramelize.
  6. Once caramelized, remove from foil and enjoy!

Grilled Zucchini

Olive Oil
Fresh or Dried Oregano
Kosher Salt

  1. Wash the zucchini and slice into ~3/4″ thick pieces.
  2. Put in a bowl and drizzle olive oil over pieces. Sprinkle on spices.
  3. Toss the zucchini in the oil mixture until evenly coated.
  4. Cook on preheated grill until soft and both sides have nice grill marks.

Grilled Tomatoes with Basil and Mozzarella Cheese

Olive Oil
Kosher Salt
Fresh or dried basil
Mozzarella cheese

  1. Wash tomatoes, remove stem piece and cut in half horizontally. Remove most of the seeds and gushy insides.
  2. Brush olive oil over exposed tomato halves.
  3. Cook on a preheated grill face down until it begins to look grilled.
  4. Flip tomatoes over, sprinkle with salt, pepper and basil. Lay a slice of mozzarella cheese on the face of the tomato.
  5. Grill until cheese is melted and slightly browned.

What is your favourite thing to barbecue?

1 Comment

Filed under Food

One response to “Go Ahead Honey, It’s Gluten Free August: Barbecue Bash

  1. Alex

    Bean – this post made me STARVING this morning when I read it and hence I made my own BBQ grilled veggies. My favorite thing from my dinner tonight was grilled portobello mushrooms with mozzerella and hot pepper flakes. 🙂 Thanks for the grand suggestion of BBQ!
    – The Alex

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