Description
While you can add just about anything to your Summer BBQ Graze Board, here are a few of our favorite nourishing summertime dishes to get you started!
Ingredients
Units
Scale
Main Dish
- 3 to 4 cups gluten free pasta salad (vegan)
- 2 cups no mayo chicken salad
- 20 Meatballs (vegan)
- 8 ounces BBQ Tempeh
- 6 Sausage (paleo or vegan)
- 6 – 8 ounces BBQ salmon
Dips & Salsas
- 1 cup of multiple salsas (pineapple watermelon salsa, peach salsa)
- 1/2 cup homemade dips (vegan ranch, homemade sriracha)
- 2/3 cup hummus
Snacks
- Gluten free seed crackers or veggie chips
- 1/4 cup each of other fixings of choice (cheese, pickles, sauerkraut, veggies, olives)
- 5–8 gluten-free rolls or coconut flour wraps
- 1/4 to 1/2 cup olives, tomatoes, and/or mozzarella balls
- fresh herbs
- veggies for dipping. Ex: Snap peas, celery, cucumber, mini bell peppers, etc.
Instructions
- Gather a large platter or cutting board and multiple small dishes. Add the dips and spreads to the small bowls. See notes.Â
- Next, gather all of the ingredients and arrange the largest items first.
- Next, nestle in the dip bowls.
- Finally, fill in the remaining space with smaller foods and cover any holes or gaps with fruit, garnishes, or any extras.Â
Notes
You can also use the table as your board. Simply lay a runner or tablecloth down to act as your “board” and fill as instructed above. This is meant to be fun and whimsical.Â
- Prep Time: 30
- Category: main dish
- Method: n/a
- Cuisine: American
