grilled summer vegetables marinated in buffalo sauce ( Gluten Free )


  • eight oz white button mushrooms, slice in half
  • 1 small purple onion, more or less chopped
  • 1 small summer season squash, sliced
  • 1 small zucchini, sliced
  • 1/four cup
  • olive oil
  • 1/4 cup buffalo sauce
  • 1/eight cup apple cider vinegar
  • 1 Tablespoon garlic powder
  • 1 teaspoon onion powder
  • 2-3 cups white rice, cooked
  • Creamy Buffalo Dressing
  • 1 cup simple greek yogurt
  • 1/2 cup almond milk
  • three-5 Tablespoons
  • hot sauce
  • 1 teaspoon garlic powder
  • half teaspoon onion powder
  • Pickled Red Cabbage
  • 2 cups shredded red cabbage
  • 1/2 cup
  • apple cider vinegar


  1. In a plastic bag add mushrooms, onion, summer season squash, zucchini, olive oil, buffalo sauce, garlic powder, and onion powder. Marinate within the juices at least 30 minutes.
  2. Preheat grill to medium warmness.
  3. Spoon mixture directly to foil. Fold foil over vegetables so the edges meet. Seal edges.
  4. Cover and grill packet 20 mins, turning packet over after 5 mins.
  5. In a small bowl blend collectively yogurt, milk, warm sauce, garlic powder, and onion powder.
  6. In some other small bowl upload pink cabbage and apple cider vinegar collectively. Let sit as a minimum 15 minutes earlier than serving.
  7. Build buddha bowl by means of adding desired quantity of rice, cooked vegetables, pickled pink cabbage and creamy buffalo dressing.

Notes: Oven Baking Directions: Preheat oven to 350 ranges F, Bake for 20 mins. Broil on excessive three-5 minutes.
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