Happy Labor Day weekend! Is anyone else gathering with friends and family? What about doing a lot of cooking? Holidays and get-togethers where food is present can create a lot of anticipated anxiety for someone like us with Celiac Disease and severe Food Allergies. Cross-contamination is a real concern and Mamma D’s recipe today is a great option if you are wanting to eliminate that cross-contamination potential! We hope you enjoy and have a fun and safe holiday!
Mamma D’s Grilled/Campfire/Oven-Baked Vegetables
This recipe is Gluten Free, Nut Free, Dairy Free, Fish Free, Egg Free, and can be Soy Free depending on aminos
Serving Size:
Makes 4 servings
Ingredients:
- 1 lb. Organic Green Beans(washed, trimmed, dried)
- 3 Organic Medium to Thin Sliced Carrots (peeled if preferred)
- 1 Organic Zucchini (washed, sliced and quartered)
- 1 small knob of Organic Ginger
- 2 TBLS Amino Acids ( I use the Braggs Soy alternative brand, but any that You tolerate)
- 1 TBLS Light Brown Sugar (or any substitute You tolerate)
- 2 TBLS Olive Oil
- Salt/Pepper to taste (I use about 1/8 tsp. Ground Pepper, 1/4 tsp. Himalayan Salt)
- Heavy Duty Aluminum Foil (or Double Wrap regular)
Instructions:
Prepare veggies and place in a bowl. Add all other ingredients and toss well. Your foil needs to be large enough to hold all veggies and be able to pull over and turn/twist all sides closed tightly so that nothing is vented or leaking. Place on indirect heat of a grill or campfire for 20 minutes and flip cook 10-15 minutes more. If baking, cook 30-45 minutes on 375, depending on how done you enjoy your vegetables. Be mindful of sugar burning if placed over direct heat (ask me how I know…) Easy preparation, Easy clean up. Can be made in advance and there is less risk for cross contamination of other foods.
We served our vegetables with oven roasted chicken, organic heirloom tomatoes with freshly sliced jalapeños from the garden, baked potato, and homemade carrot slaw. This meal was absolutely delicious! Bon appétit!
Recipe created with love for Autumn by Mama D.
Grilled/Campfire/Oven-Baked Vegetables
Equipment
- Heavy Duty Aluminum Foil (or Double Wrap regular)
Ingredients
- 1 lb. Organic Green Beans (washed, trimmed, dried)
- 3 Organic Medium to Thin Sliced Carrots (peeled if preferred)
- 1 Organic Zucchini (washed, sliced and quartered)
- 1 Small knob of Organic Ginger
- 2 tbsp Amino Acids (I use Braggs Soy alternative, but any that You tolerate)
- 1 tbsp Light Brown Sugar (or any substitute You tolerate)
- 2 tbsp Olive Oil extra Virgin
- 1/8 tsp Ground Black Pepper (or to taste)
- 1/4 tsp Himalayan Salt (or to taste)
Instructions
- Prepare veggies and place in a bowl.
- Add all other ingredients and toss well.
- Your foil needs to be large enough to hold all veggies and be able to pull over and turn/twist all sides closed tightly so that nothing is vented or leaking.
- Place on indirect heat of a grill or campfire for 20 minutes and flip cook 10-15 minutes more.
- If baking, cook 30-45 minutes on 375, depending on how done you enjoy your vegetables.
- Be mindful of sugar burning if placed over direct heat (ask me how I know…)
- Easy preparation, Easy clean up. Can be made in advance and there is less risk for cross contamination of other foods.
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