The weather has finally warmed and barbecue season is upon us. Last week we shared with you the best gluten-free steak marinade. This week we are making fabulous gluten-free barbecue side dishes, grilled onions and potatoes
This recipe uses four potatoes. I used three white potatoes for my family and a sweet potato for me, as I am nightshade-free. Sweet potatoes are not classified as nightshades, but the classic white potato is a nightshade.
Gluten-Free Barbecue Side Dishes: Grilled Onions And BBQ Potatoes
- 3 large onions or Vidalia onions
- 2 tbs olive oil or Puroliva (an onion olive oil and canola oil blend)
- 1 tsp each, salt, pepper, and granulated onion
- 4 potatoes (3 larger white potatoes and 1 smaller sweet potatoes)
- 2 tbs olive oil or Puroliva
- 1 tsp salt, pepper, granulated onion
- Parchment paper
- Slice onions thinly. I like to cut them in half moons because I use the Cookina Barbecue Cooking Sheet, but rings are fine as well.
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 4 pieces of foil and use that as a base for the onions.
- In a large bowl, mix your onions, oil, and seasoning. Make sure that your onions are well coated.
- Place the cooking sheet on the hot grill and spread the onions into a single layer, on the grill. If you do not have anything to use as a cooking sheet, using tongs rub the grill with a paper towel soaked in oil. Oiling the grill with help stop food from sticking, but be careful as they do have a tendency to fall through the grill.
- Onions takes 15-20 minutes to cook, but they do need to be turned regularly.
- They onions can be served at room temperature, so you can take them off the grill and cover the bowl with foil to keep them warm if they are finished before the other dishes.
- Wash and dry potatoes
- Cut the tips off the ends of the sweet potatoes
- Cut an X shape into the middle of one side of all the potatoes.
- Rub potatoes with oil and seasoning, so they are well covered.
- Put the potatoes on an microwave safe dish.
- Sweet potatoes are harder and more dense, so microwave the sweet potatoes for 4 minutes on their own.
- Microwave the white potatoes and the sweet potatoes for 5 additional minutes
- Allow the potatoes to cool for a minute
- Cut a pice of foil that is double the length of the potato – do this for each potato.
- Fold the foil over in half. Doubling the foil makes it commercial grade foil and better for the barbecue. Set the foil aside.
- Cut a piece of parchment paper slightly larger than the potato, for each potato.
- Wrap the potato in parchment.
- Next wrap them in the foil. Be sure to wrap the potato tightly and cover all of the parchment paper.
- Put the potatoes on the grill as soon as the grill is lit.
- The potatoes need to cook for about an hour rotating every 10 minutes or so.
- To check the potatoes you can cut into them with a pairing knife to make sure they are tender and cooked through.
- When serving the potatoes, keep them wrapped in the foil and let everyone unwrap them only when they are about to eat them. This will keep them nice and hot.
- You may want to serve the potatoes with butter, salt, and pepper or for the white potatoes sour cream, cheddar cheese, chives, and bacon.
These sides pair well with a great steak, chicken, pork chops, vegan, or vegetarian burgers along with a light salad. Having sides that you can easily grill makes for great summer cooking, so you don’t have to turn on your oven.
Do you have a favourite bbq side we should try? Have you tried these recipes? Let us know by leaving us a comment below.
Enjoy a cold beverage as you grill, and happy BBQing!