Gluten-Free Barbecue Side Dishes – Grilled Asparagus and Stone Fruit

Barbecuing is a summer treat and the timing couldn’t be more perfect. Summer is when seasonal produce is at its best and there is nothing like grilling fresh vegetables and fruit. It’s so simple and so delicious and they make great healthy, gluten-free barbecue side dishes like our recipe for grilled asparagus and stone fruit. It’s a family favourite.

It can be challenging finding good, gluten-free barbecue side dishes when you are also nightshade free too (like me) but this recipe is even loved by those that eat gluten and nightshades.

Traditionally, when you think of grilled stone fruit you may think of making them into a desert, served with vanilla ice cream, but today we are making them savoury. For savoury stone fruit dishes, I prefer to use peaches or nectarines. The grilled stone fruit is similar to how you might enjoy apple sauce or stewed apples with pork or cranberry sauce with poultry. However, these are not a condiment. They are a side dish in their own right. Also, they bring a freshness and brightness to any summer barbecue.

Gluten-Free Barbecue Side Dishes – Grilled Asparagus and Stone Fruit

Ingredients:

For The Asparagus

• 2 bunches asparagus (1.5-2 lbs)
• 2 Tbs olive oil or Puroliva (an olive oil and canola oil blend)
• 1/2 Tsp each of granulated onion, granulated garlic, salt, and pepper

For The Stone Fruit

• 7 Nectarines
• 2 Tbs of olive oil or Puroliva (an olive oil and canola oil blend)
• 1/2 Tsp salt and pepper

Directions

For The Asparagus

• Clean your asparagus by snapping off the woody base. If you hold the the asparagus in the middle and put your other hand at the bottom of the asparagus and bend, the stock will break where the inedible woody part ends. Keep the larger part with the tip and discard the base.

• Using a vegetable peeler, peel the asparagus stocks that are thicker. You want all the stocks to be the same thickness, so that they all cook evenly.

• Soak in bowl of lightly salted water- this helps clean the tip of the asparagus.

• Drain the asparagus and dry them.
• Wipe container out.
• Place asparagus back in container.
• Mix the asparagus with the oil and the salt, pepper, granulated onion, and granulated garlic.

• Be sure the asparagus is evenly coated.

• When your barbecue is hot, place asparagus on the grill. It is easier to grill asparagus if you use Cookina Barbecue Cooking Sheet like we do. It is a reusable sheet for the barbecue

Tip: Use either a product like Cookina Barbecue Cooking Sheet, or any other type of BBQ vegetable cooking product, so that small vegetables can still get grill marks and all the flavour of the bbq, without falling through the grill. You can also layer 2 pieces of foil and use that as a base.

• Cook asparagus for approximately 15-20 minutes turning every 5 minutes. You want them to have grill marks, but not get burned or over cooked.
• Try the asparagus and see if it is cooked to your likening.
• Remove from the grill, back to its bowl and and cover in foil until you are ready to eat.

For The Stone Fruit

• Wash and dry the nectarines. Cut in half and remove the pits. To do this gently insert a pairing knife into nectarine stopping at the pit. Rotate the knife around the nectarine. Then twist and pull the two sides apart. Use a small spoon like a teaspoon or coffee spoon to help “dig” out the pit if you can’t easily remove it with your hands.

• Place both halves in a bowl and continue with cutting the rest of the nectarines.

• Pour 2 tablespoons of oil, over the fruit, and mix well.

• When well coated with oil, add in salt and pepper. Toss to cover well.
• When your barbecue is hot place nectarines on the grill, cut side down. It is easier to grill fruit if you use Cookina Barbecue Cooking Sheet.

• Cook nectarines for 15 minutes turning every 5 minutes. You want to start and finish the nectarines with the cut side, on the grill.

Tip: 
If you are making both the asparagus and the nectarines, cook the asparagus first. Remove the asparagus and then cook your nectarines. This allows for half your grill to be free for your protein.
These side dishes pair well with any protein especially chicken, pork,or even steak (made with our recipe for the best gluten-free steak marinade).

These delicious gluten-free barbecue side dishes of asparagus and stone fruit-are one of my go-tos for summer. I love to mix and match them along with other favourite sides, like the barbecued potatoes and grilled onions that we previously shared with you.

Enjoy.

Gluten-Free Barbecue Side Dishes – Grilled Asparagus and Stone Fruit

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

For The Asparagus 2 bunches asparagus (1.5-2 lbs) 2 Tbs olive oil or Puroliva (an olive oil and canola oil blend) 1/2 Tsp each of granulated onion, granulated garlic, salt, and pepper For The Stone Fruit 7 Nectarines 2 Tbs of olive oil or Puroliva (an olive oil and canola oil blend) 1/2 Tsp salt and pepper

INSTRUCTIONS/NOTES/TIPS

For The Asparagus

• Clean your asparagus by snapping off the woody base. If you hold the the asparagus in the middle and put your other hand at the bottom of the asparagus and bend, the stock will break where the inedible woody part ends. Keep the larger part with the tip and discard the base.
• Using a vegetable peeler, peel the asparagus stocks that are thicker. You want all the stocks to be the same thickness, so that they all cook evenly.
• Soak in bowl of lightly salted water- this helps clean the tip of the asparagus.
• Drain the asparagus and dry them.
• Wipe container out.
• Place asparagus back in container.
• Mix the asparagus with the oil and the salt, pepper, granulated onion, and granulated garlic.
• Be sure the asparagus is evenly coated.
• When your barbecue is hot, place asparagus on the grill. It is easier to grill asparagus if you use Cookina Barbecue Cooking Sheet like we do. It is a reusable sheet for the barbecue
• Cook asparagus for approximately 15-20 minutes turning every 5 minutes. You want them to have grill marks, but not get burned or over cooked.
• Try the asparagus and see if it is cooked to your likening.
• Remove from the grill, back to its bowl and and cover in foil until you are ready to eat.

For The Stone Fruit

• Wash and dry the nectarines. Cut in half and remove the pits. To do this gently insert a pairing knife into nectarine stopping at the pit. Rotate the knife around the nectarine. Then twist and pull the two sides apart. Use a small spoon like a teaspoon or coffee spoon to help “dig” out the pit if you can’t easily remove it with your hands.
• Place both halves in a bowl and continue with cutting the rest of the nectarines.
• Pour 2 tablespoons of oil, over the fruit, and mix well.
• When well coated with oil, add in salt and pepper.
• Toss to cover well.
• When your barbecue is hot place nectarines on the grill, cut side down. It is easier to grill fruit if you use Cookina Barbecue Cooking Sheet.
• Cook nectarines for 15 minutes turning every 5 minutes. You want to start and finish the nectarines with the cut side, on the grill.

NOTES/TIPS

Use either a product like Cookina Barbecue Cooking Sheet, or any other type of BBQ vegetable cooking product, so that small vegetables can still get grill marks and all the flavour of the bbq, without falling through the grill. You can also layer 2 pieces of foil and use that as a base. If you are making both the asparagus and the nectarines, cook the asparagus first. Remove the asparagus and then cook your nectarines. This allows for half your grill to be free for your protein. These side dishes pair well with any protein especially chicken, pork,or even steak (made with our recipe for the best gluten-free steak marinade).

Did You Try This Recipe or These Tips?

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