Looking for some Meatless Recipes?
Try this one. Using fresh vegetables, grilled or sauteed makes an awesome base for nachos. Don’t like bell peppers? No problem. Just swap out the vegetables listed here with ones you and your family like. And be sure to use vegetables that are in season. This uses a host of summer vegetables, but you can just as easily replace these with winter vegetables like butternut squash for the zucchini/
Mix things up and have fun.
Veggie Heaven Nachos
8 cups gluten free tortilla chips
3 Tbsp canola oil
1 cup sliced bell pepper, green, red or yellow
1 cup sliced zucchini squash
1/2 cup sliced mushrooms
1/2 cup sliced onion ( sweet or red)
6 to 9 small cherry tomatoes
1/2 cup corn kernels, fresh or frozen (thawed and drained)
3 cups shredded monterey jack cheese
1 jar gluten free salsa verde
1 cup sour cream
Preheat the oven to 475 degrees.
In a very large skillet, swirl the canola oil in the pan and heat to high. Throw all the vegetables in and saute until crisp tender or until limp (depending on how well done you like your veges).
Or, grill them.
Don’t feel like babysitting your vegetables on the grill? Try cooking them in packets instead. Simply place a 24-inch-long piece of foil on the counter and lightly coat with nonstick cooking spray. Arrange thinly sliced vegetables a single layer, slightly overlapping, on the foil. Leave a 2-inch border on all sides. Fold foil over and pinch the edges together, making a packet. Place the packet on the grill. Cover the grill and cook until the vegetables are tender (about 12 to 15 minutes). When you open a packet to check doneness, be careful of steam.
Place the tortilla chips on a rimmed baking sheet or a large pizza pan. Spread the sauted vegetables evenly over the top, then the corn and then the cheese.
Bake for 7 minutes or until the cheese melts. Serve with the salsa verde and the sour cream.
Team Your Gluten Free Kitchen
Photo source: Eating Well