gluten free recipe Archives | GFF Magazine

Sweet & Sour Moroccan Chicken-Rice Casserole

CindyRiceEditor — Tue, 26 Mar 2024 18:18:03 +0000

This festive and colorful one-pan gluten-free chicken casserole recipe hails from the cookbook Carbivore: 130 Healthy Recipes to Stop Fearing Carbs and Embrace the Comfort Foods You Love by blogger, gluten-free chef, and autoimmune disease advocate Phoebe Lapine. (Read our book review and get more recipes here.)

Although it’s an easy, healthy weeknight meal, it’s also elegant enough for company or a special occasion whether you’re gluten-free or not.

Sweet & Sour Moroccan Chicken-Rice Casserole

Carbivore author Phoebe Lapine is known for her chicken and rice casseroles and this gluten-free chicken casserole is a fan favorite. She uses Arborio rice, which plumps perfectly in the same amount of time it takes for chicken thighs to become juicy and tender in a marinade of turmeric, cumin, and ground ginger. Moroccan tagines usually include dried fruit. In this case, she uses dates. Coupled with the hit of acid from fresh lemon juice, the sweet and sour base is reminiscent of a chicken Marbella casserole. Though this gluten-free chicken casserole recipe has some added sugar, it’s balanced by fiber-rich chickpeas, carrots, and almonds.

Servings servings

Calories 683kcal

Author Phoebe Lapine

Ingredients

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
2 garlic cloves minced
2 teaspoons honey
1-1/2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
Sea salt
1 pound boneless skinless chicken thighs, cut into 2 pieces
1 cup Arborio rice
One 15-ounce can chickpeas rinsed and drained, or 2 cups cooked
4 medium carrots about 3/4 pound, sliced on a diagonal
2 medium shallots quartered
3 ounces pitted dates about 6, halved widthwise
2 cups chicken stock
2 tablespoons sliced or slivered almonds
2 tablespoons chopped fresh cilantro or mint leaves

Instructions

In a large bowl, whisk together the lemon juice, oil, garlic, honey, turmeric, cumin, ginger, and 1 teaspoon salt. Add the chicken and toss until fully coated in the marinade. Refrigerate to marinate for at least 30 minutes while you prep the other ingredients, or cover and chill overnight.
Preheat the oven to 400°F.
Remove the chicken from the marinade, shaking off the excess, and transfer to a plate. To the marinade, add the rice, chickpeas, carrots, shallots, dates, and ½ teaspoon salt and stir until well distributed. Pour in the stock and stir to combine. Transfer the rice mixture to a 15-inch ovenproof skillet or a 9 × 13-inch casserole dish and arrange in an even layer. Nestle the chicken thighs in the rice mixture.
Bake for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Garnish with the almonds and cilantro and serve straight from the pan.

Nutrition

Photography Hayley Hunt Davis

Gluten-Free Roasted Sausage, Peppers, and Fennel Recipe

Erika — Wed, 31 Jan 2024 13:50:00 +0000

We can’t get enough of this sweet ‘n’ savory gluten free sausage recipe. We’re so convinced you’ll feel the same, we advise against inviting six people to the table when you make it, because you’re going to want leftovers.

Roasted Sausage, Peppers, and Fennel

Skip the sausage, and you’ve got a tasty vegetarian dish, but don’t omit the pine nuts; they take this dish over the top.

Servings people

Ingredients

2 red bell peppers seeded and sliced into 3⁄4-inch strips
2 yellow bell peppers seeded and sliced into 3⁄4-inch strips
2 orange bell peppers seeded and sliced into 3⁄4-inch strips
2 fennel bulbs cut into 1⁄2-inch slices, with 1⁄2 cup chopped fronds, for garnish
2 red onions sliced into 1⁄2-inch strips
3 cloves garlic minced
1⁄4 teaspoon crushed red pepper flakes
3 tablespoons balsamic vinegar
1⁄2 cup extra-virgin olive oil plus more for brushing the sausage
2 1⁄2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons pine nuts for garnish
2 pounds gluten-free sweet Italian sausage
1⁄2 cup chopped fresh flat-leaf parsley for garnish (optional)

Instructions

Preheat the oven to 475°F. In a large bowl, combine the peppers, fennel, onions, garlic, red pepper flakes, vinegar, olive oil, salt, and a few grinds of pepper. Toss well to combine, then massage the oil and garlic onto the vegetables.
Toast the pine nuts in a small dry sauté pan over medium heat, shaking frequently, until the nuts are light brown, about 5 minutes. Immediately transfer to a small bowl.
Distribute the vegetables in one layer on two rimmed baking sheets and roast for 10 minutes. Top the vegetables with the sausages, brush the sausages with olive oil, and roast for 30 minutes more, turning the sausages halfway through.
Set the broiler to high and broil the sausages and veggies until the sausages begin to brown and crisp, about 3 minutes. Transfer the vegetables and sausages to a serving platter, garnish with the pine nuts, chopped fennel fronds, and parsley, and serve.

Recipe Olivia Mack Anderson

Photographer Chelsea McNamara

Gluten-Free / Dairy-Free Buche de Noel

Erika — Mon, 11 Dec 2023 20:00:21 +0000

Forget any ideas you have about the classic edible Yule log. This recipe by a longtime GFF fan, 18-year-old San Franciscan Kelsey Puknys, beats them all. And it’s gluten free and dairy free and incredibly easy to make. If you’re looking for happy holidays, start with this gluten free dairy free buche de noel.

Gluten-Free / Dairy-Free Buche de Noel Recipe

Light, fluffy, and irresistible are just a few words that describe this spectacular GF/DF yule log cake with barely sweet DF chocolate frosting. Better still, it’s super-easy to make, so don’t hesitate to get your holiday baking on! Note: the frosting recipe calls for overnight refrigeration of coconut milk, so plan accordingly, or use your frosting of choice. Also, be sure to chill the coconut frosting before use to help it hold its structure. Finally, if the thicker cream of the coconut milk didn't rise to the top and harden in the can with refrigeration, you can try to salvage it by adding 1 to 4 tablespoons tapioca flour when whipping.

Servings

Calories 356kcal

Author Kelsey Puknys

Ingredients

FOR THE CAKE:

6 eggs
3/4 cup granulated sugar divided
1/3 cup cacao powder
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/4 cup powdered sugar for dusting

FOR THE FROSTING:

2 (13.5-ounce cans) full-fat coconut milk, refrigerated overnight
1/4 cup powdered sugar sifted
1/4 cup cacao powder sifted
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt

FOR DECORATION (OPTIONAL):

3 rosemary sprigs
3 red cranberries or red gumballs or other round red candies
Sugar

Instructions

Preheat the oven to 375ºF. Line the bottom of a large (about 12- by 15-inch) rimmed baking sheet with parchment paper.
Make the cake: Separate the egg yolks from the whites; reserve both separately. With an electric beater, or by hand, combine the yolks with 1/2 cup of the granulated sugar and beat until thick and pale. Mix in the cacao powder, vanilla, and salt to combine
In the large, clean bowl of a stand mixer fitted with the whisk attachment, or by hand, whip the egg whites on medium-high until they form soft peaks. Gradually add the remaining 1/4 cup granulated sugar, and whip until stiff peaks form.
Gently fold the egg whites into the yolk mixture, then spread the batter evenly onto the prepared baking sheet. Bake until cake begins to pull away from the sides of the pan and the top is dry, spongy, and springs back when gently pressed, 12 to 15 minutes.
Dust a clean (non-terrycloth) dishtowel with the powdered sugar. Run a knife around the edges of the warm cake to loosen it from the pan, then turn the cake out onto the towel. Gently peel off and discard the parchment paper. (This can be tricky, as the cake is sticky, so go slow and steady and help the cake along with your fingers, if needed; don’t worry if a thin layer of cake sticks to the paper here and there. The frosting will cover any imperfections.) Roll up the cake, along with the towel, from the short end. Set the towel and cake roll on a wire rack for 30 minutes to cool.
Make the frosting: Carefully open the coconut-milk cans. Scoop out only the firm, waxy solids at the top of each can and place them in the bowl of a stand mixer fitted with the whisk attachment (discard the remaining liquid or reserve for another use). Beat on medium speed for 30 seconds. Scrape down the sides of the bowl and beat on medium-high until the cream forms stiff peaks, about 3 minutes. Add the powdered sugar, cacao powder, vanilla, and salt. Mix slowly to incorporate, then beat on high speed until fluffy and completely combined. Keep refrigerated until use.
Unroll the cake. Using a spatula, spread 2/3 of the chilled frosting in a thin layer on the cake, leaving a 1-inch border on all sides. Roll the cake into a log again, this time without the dish towel, so the frosting is inside the log.
Gently transfer the cake to a serving platter seam side down, then use the remaining frosting to frost the outside of the log. Gently run a fork through the frosting to create a log-like texture. Cut off the ends of the log for a clean look.
Rinse the rosemary and cranberries to moisten. Sprinkle with sugar. Let dry. Then use to decorate the cake. Keep cake refrigerated until serving to keep the frosting firm.

Nutrition

Photography Erin Ng

Gluten-Free Apple Cider-Glazed Pork Chops, Roasted Apples, and Brussels Sprouts Recipe

Erika — Sun, 05 Nov 2023 19:50:00 +0000

This gluten friendly dinner recipe celebrates the perky, sweet-sour-savory combo of pan-fried, sweet-vinegar-glazed pork chops and butter-roasted apples and brussels sprouts. With minimal prep and maximum flavor, it’s a fall favorite that tastes great any time of year.

SERVES 2 Tasty pork chops get dressed up for fall with this harmonious flavor riot of savory, sweet, and sour.

2 (1-inch-thick) center-cut pork chops
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 Pink Lady or Honeycrisp apples, peeled and quartered
12 brussels sprouts, halved
1 tablespoon sugar
2 tablespoons apple cider vinegar
2 teaspoons olive oil

Preheat the oven to 425°F. Season the pork generously with salt and pepper.

Melt 2 tablespoons of the butter in a large ovenproof skillet over medium heat. Remove from the heat, add the apples and brussels sprouts, stir to coat, then arrange, cut sides down, in a single layer in the skillet. Sprinkle generously with salt and roast on a rack in the lower third of the oven until tender with lightly browned bottoms, about 25 minutes. Transfer the apples and sprouts to a plate and reserve.

In a small bowl, mix together the sugar and vinegar.

Heat the oil in a clean pan over medium heat. Add the pork chops and panfry until just cooked through, about 4 minutes per side. Remove and reserve.

Add the sugar-vinegar mixture to the hot pan, bring to a simmer, and reduce the liquid by about half. Swirl in the remaining 2 tablespoons butter. Add the pork chops, apples, and sprouts to the pan, toss to coat with the glaze, season with salt and pepper, and serve.

Photography Paul Sirsalee

Market Salad with Bagna Cauda Dressing and Parmesan Crisps Gluten-Free Recipe

Erika — Sun, 15 Oct 2023 21:04:00 +0000

The classic Italian combo of garlic, anchovy, and lemon makes for a gutsy, intense Caesar-like dressing, while Parmesan crisps add a savory counterpoint to the delicate gluten free Caesar salad.

Market Salad with Bagna Cauda Dressing and Parmesan Crisps Gluten-Free Recipe

Servings

Author Valerie Aikman Smith

Ingredients

4 cloves garlic
2 (2-ounce) cans anchovy fillets, drained
Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
6 cups mixed lettuces
4 radishes, trimmed and thinly sliced
Freshly ground pepper
1 recipe Parmesan Crisps (below)

Instructions

Combine the garlic, anchovies, and lemon zest and juice in a food processor and process until it forms a smooth paste, scraping down the sides as needed. Transfer to a small pan and warm over low heat, stirring, about 2 minutes, then slowly whisk in the olive oil until smooth. Keep warm.
In a serving bowl, toss the lettuces and radishes with 3 tablespoons of the dressing. Add a few grinds of pepper. Pour the remaining dressing into a small pitcher or bowl. Serve the salad with the crisps and the extra dressing.

Parmesan Crisps

MAKES 12 CRISPS Easy and fancy is a combination we love, and these lacy, savory salad garnishes are exactly that.

Ingredients

1 cup grated Parmesan cheese
1 tablespoon chopped fresh rosemary
Freshly ground pepper

Instructions

Preheat the oven to 350°F. In a small bowl, mix together the Parmesan and rosemary and season with pepper.
Drop tablespoonfuls of the cheese mixture 2 inches apart onto a nonstick or parchment paper-lined baking sheet. Using your fingers, pat down the mounds into 3-inch rounds and bake until the cheese is melted with golden brown edges, 5 to 6 minutes. Let cool on the baking sheet for a few moments to firm up, then, using a spatula, transfer the crisps to a cooling rack to cool completely.

Photography Renee Anjanette

Quick Pickles

Erika — Tue, 24 Aug 2021 18:02:00 +0000

The perfect way to use up an abundance of fresh summer produce, this gluten-free recipe is a very quick way to add a lot of flavor to crunchy cucumbers. Other vegetables work too–beans, hot peppers, carrot strips. The pickles are a great addition to sandwiches and salads, but they’re also amazing right out of the jar!

Quick Pickles

Slice some cukes, make a quick brine, cool and refrigerate. Pickles will be ready to enjoy in a few hours.

Servings pint-sized jars

Author Cindy Rice

Ingredients

5-6 fresh, small cucumbers ("cukes"), with thin skins
1/4 small red onion thinly sliced
1/4 small sweet red pepper thinly sliced
4 garlic cloves smashed
1 cup vinegar, any kind (we like a mix of champagne and red wine vinegars)
1 cup water
2 tablespoons maple syrup
2 teaspoons kosher salt
1/2 teaspoon celery seed
1/4 teaspoon crushed red pepper or to taste

Instructions

Slice the cukes and place them in two pint-sized mason jars.
Add the sliced red onion, sliced sweet peppers and garlic cloves to the jars. Try to fill the jars completely.
Make the brine: In a saucepan, combine the water, vinegar, maple syrup, salt, celery seed and red pepper flakes.
Bring the mixture to a simmer and pour over the vegetables to fill the jar.
Let cool, cover and store in fridge for at least a few hours.

Photography Cindy Rice

Grilled Potatoes

Erika — Sun, 22 Aug 2021 18:01:00 +0000

Crispy on the outside, fluffy and tender on the inside, these gorgeous golden sidekicks are fantastic with steak, chicken, or fish. Serve them sprinkled generously with salt to soak up au jus or other sauces, or garnish them with anything from pesto to salad dressing. You genuinely can’t go wrong! Just make more than you think you’ll need, as they’ll likely disappear as soon as you take them off the grill. Make sure to let them cool on a rack to maintain optimal crispiness, and don’t be afraid to make them on a grill pan

Grilled Potatoes

These potatoes are crisp on the outside, creamy on the inside and so easy to prepare. They look pretty on the plate and are a great addition to any barbecue, lunch, or dinner. Since every grill is different, cooking time may vary. If your potatoes need more cooking time, turn them 45 degrees (to make nice cross-hatch grill marks) and cook for a few more minutes longer on each side. If potatoes are very brown on outside and not soft on inside, place them on a cooling rack on a baking sheet and bake in a 375°F oven until they're cooked through.

Servings

Calories 298kcal

Author Cindy Rice

Ingredients

2 pounds yellow potatoes, scrubbed clean, dried, and sliced into 1/4- to 1/2-inch disks
1/4 cup avocado oil
1-2 teaspoons kosher salt
freshly ground black pepper
1-2 teaspoons garlic powder optional
2 sprigs fresh thyme (for garnish), optional

Instructions

Preheat grill to medium high heat and clean the grates thoroughly.
In a bowl or on a small sheet pan, spread the potato slices, then drizzle on some of the avocado oil. Massage the oil into each disk so the potatoes are thoroughly coated but not dripping with oil.
Sprinkle salt, pepper, and garlic powder onto both sides of each potatoe slice.
Lower the grill heat to medium and carefully place the potato slices on the grill.
Cook the potatoes for 10 or minutes, check that they're not browning too quickly, and continue to cook until they brown around the edges and release from the grill easily, about 10 minutes more.
Flip the potatoes and cook on second side until the potatoes are cooked through with grill marks on both sides, about 10 minutes.
Transfer the potatoes to a cooling rack. Sprinkle with more salt, if desired. Serve hot.

Nutrition

Photography Cindy Rice

Tri-Color Oven-Roasted Potato Chips

Erika — Mon, 09 Aug 2021 19:08:00 +0000

Colorful potatoes make these chips extra pretty and special, but any ordinary small, starchy potato will work as well.

Tri-Color Oven-Roasted Potato Chips

They key to getting crispy, oven-roasted potato chips is to slice the potatoes super-thin. A madoline makes the job easy, but you can get the same results with a sharp knife.

Servings

Calories 295kcal

Author Cindy Rice

Ingredients

2 pounds small, multi-colored, starchy potatoes
1/4 cup avocado oil
kosher salt

Instructions

Preheat oven to 400°F on convection setting, if available. If there is no convection setting, preheat oven to 425°F.
Scrub potatoes and let dry.
Thinly slice potatoes and place on clean kitchen towel. Blot dry.
Place the potato slices in bowl and gradually drizzle with oi until thoroughly coated but not dripping in the oil; you may not need to use all the oil.
Sprinkle the potatoes with the salt and place in single layer on baking sheet without crowding. Make chips in batches to make sure the hot air can circulate around every chip.
Check the potatoes every 5 minutes to make sure they are not browning too much. Flip the potatoes after 10 minutes. When the potatoes are crisp, lightly browned and cooked through, remove from oven and cool on cooling rack. Sprinkle with more sea salt, if desired and enjoy.

Nutrition

Photography Cindy Rice

Gluten-Free Wonton Soup

Erika — Wed, 13 Jan 2021 18:42:00 +0000

Slippery and delicious, wonton soup is usually a thing of the past if you’re gluten-free, but not so if you use this recipe for gluten free broth, gluten free wontons, and three types of fillings–all gluten-free, of course. There are two components to this recipe: homemade gluten-free wonton soup broth and gluten-free wonton wrappers. While you can use store-bought broth instead of making your own, why not go the distance and do the entire recipe from scratch? After all, if you’re going to finally have wonton soup again, it may as well be epic!

Gluten-Free Wonton Soup

SERVES 6

Ingredients

1 recipe Wonton Soup Broth (below) or 8 cups chicken bone broth or store-bought broth of choice
1 baby bok choy sliced into bite-size pieces
1 recipe Gluten-Free Pork Wontons (below)
1 green onion sliced, for garnish

Instructions

In a stockpot, bring the soup broth to a simmer. Add the bok choy and simmer, uncovered, for 3 minutes. Add the wontons, bring the broth back to a simmer, and cook, uncovered and gently stirring occasionally, until the filling is cooked through (cut one open to confirm it’s no longer pink), about 6 minutes. Garnish with green onion and serve.

Wonton Soup Broth

MAKES 8 CUPS Even if you don’t make wontons, you'll want to make this broth. A mixture of chicken and pork goodness, it’s luscious and pure in flavor. When you strain out the solids, you can separate the pork and chicken, discard the chicken skin, separately shred both meats, and refrigerate or freeze for another use, such as our delicious Enchilada Pie (recipe here).

Ingredients

2 pounds country-style pork ribs
2 pounds chicken thighs legs, and wings
3 green onions coarsely chopped
2- inch piece fresh ginger peeled and sliced
1-1/2 teaspoons kosher salt

Instructions

In a large stockpot over high heat, bring 12 cups water and the ribs, chicken, green onions, and ginger to a boil. Reduce the heat and simmer, uncovered, for 4-1/2 hours. Pour the broth through a sieve into a pot and reserve or discard the solids (see note above). Stir in the salt and let the broth cool, uncovered. When cool, refrigerate, covered, for at least 1-1/2 hours. Skim the fat off the surface of the broth and reheat the broth to serve.

Gluten-Free Pork Wontons

MAKES 24 WONTONS We tweaked our pal Laura B. Russell’s gluten-free pot sticker wrapper recipe from her book The Gluten-Free Asian Kitchen into your ticket to silky or crunchy wontons. (You can also use the dough for classic spring rolls.) The hardest part about making these edible bundles of joy is the dough, which can dry out quickly, making it hard to fold the wrappers without cracks. But have no fear—we tell you how to avoid that. Also, wonton wrapper moisture and handling varies based on the brand of sweet rice flour you use: Finely ground mochiko style is best, but regular sweet rice flour will do, too. If your dough is too dry, add a little more water. If it’s too sticky, lightly dust your parchment paper with sweet rice flour before rolling out the dough.

Ingredients

FOR THE FILLING:

1/2 pound ground pork
1 egg yolk
2 green onions finely chopped
2 tablespoons minced canned water chestnuts optional
1 tablespoon tamari
1 tablespoon peeled and minced fresh ginger
1 teaspoon rice vinegar
1/2 teaspoon toasted sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon white pepper

FOR THE WRAPPERS:

1/2 cup plus 1/3 cup tapioca starch
1/2 cup plus 2 heaping tablespoons millet flour
3/4 cup sweet rice flour we like Koda Farms Blue Star Mochiko brand, plus more for dusting
2 teaspoons xanthan gum
About 2 tablespoons cold water

Instructions

Make the filling: In a bowl, gently mix together the filling ingredients with your hands until just combined (don’t overwork) and refrigerate.
Make the wrappers: Bring 3/4 cup water to a boil, remove from the heat, and let cool for 1 minute.
In a bowl, combine the tapioca starch, millet flour, rice flour, and xanthan gum. Stir in the boiled water. Using your hands, work in 2 tablespoons cold water to form a smooth and somewhat wet dough. To keep the dough moist, wrap it in a clean plastic bag, squeeze out all of the air, and tightly close.
Line a baking sheet with parchment paper and sprinkle the parchment with sweet rice flour. Cut another piece of parchment paper to the same size.
Cut the dough into 4 equal portions. Keeping 3 portions sealed in the plastic bag to stay moist, place 1 portion between the 2 pieces of parchment paper, pat it down, then gently roll it out with a rolling pin until extremely thin. If the dough seems dry or cracks, moisten your hands, peel off the top piece of parchment, moisten the top of the dough with your hands, then replace the parchment and keep rolling to create a large circle. Turn over the dough with the parchment, peel off the top piece, and if it seems dry, repeat the process to moisten this side of the dough.
Trim the dough to create a 7-inch square, kneading together the dough trimmings and returning them to the bag with the remaining 3 dough portions. Slice the square into quarters to create 4 (3-1/2-inch) squares. Add a heaping teaspoon of the chilled filling to the center of each square, then brush all the dough edges with water. Moisten your hands, then gently lift 2 opposite corners of one wonton together to form a triangle and press the edges firmly around the filling to eliminate air pockets and create a seal. Moisten your finger and run it along the longest side of the triangle, then gently pull the corners of the long side of the triangle toward each other, overlapping one on top of the other, carefully pressing the overlapping corners together to seal. Repeat with the remaining squares. If you’re using mochiko rice flour or if the dough is pliable, you may not need to wet your hands and the dough.
Repeat to make the remaining wontons, kneading together the dough trimmings with a little water and using those, too. The wontons are now ready to add to soup or to fry.

Photography Erin Ng Styling Harriet Trezevant NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

Springtime Mezze with Tzatziki and Spiced Labneh

Erika — Wed, 27 May 2020 21:27:00 +0000

Here market vegetables are glazed with harissa and served with cooling tzatziki (yogurt-cucumber sauce), labneh, and grilled GF bread to create a fabulously indulgent yet healthy (and easy) feast. FYI, harissa, North African hot sauce, and za’atar, a Middle Eastern spice blend of thyme, sumac, sesame seeds, and salt, are available at Middle Eastern and specialty markets and well-stocked grocers. Enjoy this gluten free appetizer platter yourself or with a crowd.

Springtime Mezze with Tzatziki and Spiced Labneh

Servings

Calories 632kcal

Author Valerie Aikman-Smith

Ingredients

1 tablespoon harissa
3/4 cup extra-virgin olive oil
1 head little gem lettuce or 1 romaine heart, quartered
2 zucchini, cut lengthwise into spears
2 yellow summer squash, cut lengthwise into spears
1 head radicchio, cut into eighths
1 bunch spring onions
Kosher salt and freshly ground pepper
1 cup plain whole-milk yogurt
1 Persian cucumber, unpeeled and grated
1 clove garlic, finely minced
1 cup labneh or Greek yogurt
2 tablespoons za’atar, plus more for sprinkling
6 slices rustic gluten-free bread
1 cup salt-cured black olives

Instructions

Preheat the oven to 200°F and warm an oven-safe plate or platter.
In a small bowl, whisk together the harissa and 1/2 cup of the olive oil.
In a large baking dish, arrange all of the vegetables in one layer, add the harissa oil, and toss to evenly coat. Season with 1/2 teaspoon salt and a few grinds of pepper and set aside.
In a small bowl, combine the whole milk yogurt, cucumber, and garlic. Season to taste with salt and pepper. Transfer to a small serving bowl and set aside.
In another bowl, whisk together the labneh and za’atar. Transfer to another small serving bowl, sprinkle with more za’atar, and set aside.
Heat a grill pan over medium-high heat. When the pan is just smoking, arrange the vegetables in a single layer on the pan and grill in batches until tender-crisp, then transfer to the warmed plate. Return to the oven to keep the vegetables warm.
Generously brush the bread with the remaining 1/4 cup oil. Sprinkle with salt, then grill on the grill pan until golden brown and charred on the edges.
On a large board or platter, arrange the vegetables, bread, tzatziki, labneh, and olives and serve.

Nutrition

Photography Renee Anjanette