25+ Delicious Summer Gluten-Free Recipes to Keep You Cool & Satisfied

Summer is the season for sunshine, fresh ingredients, and simple, satisfying meals that don’t weigh you down.

Whether you’re firing up the grill, making the most of farmers market finds, or just trying to avoid turning on the oven, summer dinners should be quick, flavorful, and full of color.

But if you’re following a gluten-free lifestyle, finding the right recipes can sometimes feel limiting—especially when so many seasonal favorites revolve around pasta, bread, or flour-based marinades.

That’s why we’ve gathered 25+ summer gluten-free dinner recipes that deliver big on taste without sacrificing your dietary needs.

From grilled meats and hearty salads to veggie-packed tacos and rice bowls, this roundup includes something for everyone.

These dishes are ideal for warm nights when you want to eat light, stay healthy, and still feel full and happy.

Whether you’re cooking for yourself, your family, or entertaining guests, you’ll find gluten-free dinner inspiration that suits every summer occasion.

25+ Delicious Summer Gluten-Free Recipes to Keep You Cool & Satisfied

Eating gluten-free doesn’t mean you have to miss out on the bold, fresh flavors of summer.

With the right ingredients and a bit of creativity, you can enjoy a variety of meals that are as vibrant and satisfying as anything else on the table.

These 25+ gluten-free summer dinners prove that healthy, seasonal eating can be both effortless and exciting.

Whether you’re craving smoky grilled proteins, crisp garden vegetables, or globally inspired dishes, there’s something here to fit your mood and the moment.

Grilled Citrus Herb Chicken with Quinoa Salad

Marinated in zesty citrus and fresh herbs, this grilled chicken dish is light, juicy, and bursting with summer flavor.

Paired with a vibrant quinoa salad full of seasonal vegetables and a tangy vinaigrette, this meal is naturally gluten-free and perfect for backyard dining or meal prepping ahead of a busy week.

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Juice of 1 orange
• Juice of 1 lemon
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

For the Quinoa Salad:

• 1 cup uncooked quinoa
• 2 cups water or gluten-free vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together orange juice, lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper. Pour over chicken and marinate for at least 30 minutes.
2. Rinse quinoa thoroughly and cook with water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let it cool.
3. Preheat the grill to medium-high heat. Grill chicken for 6–8 minutes per side, or until cooked through.
4. In a large bowl, combine cooled quinoa, tomatoes, cucumber, red onion, and parsley. Drizzle with olive oil and vinegar; season to taste.
5. Serve grilled chicken over a bed of quinoa salad.

This gluten-free summer dinner hits all the right notes: zesty, crisp, and energizing.

The marinade infuses the chicken with bright flavors while the quinoa salad delivers texture and garden-fresh goodness—perfect for eating outdoors as the sun sets.

Zucchini Noodle Pesto Pasta with Grilled Shrimp

This light and refreshing pasta alternative uses spiralized zucchini noodles tossed in a fresh basil pesto, then topped with smoky grilled shrimp.

It’s low-carb, gluten-free, and brings out the best of seasonal produce with each delicious bite.

Ingredients:

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the Zucchini Noodles:

• 4 medium zucchinis, spiralized
• 1 tbsp olive oil

For the Pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/3 cup grated Parmesan cheese
• 1 clove garlic
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Toss shrimp with olive oil, garlic powder, salt, and pepper. Grill for 2–3 minutes per side or until pink and cooked through.
2. Blend basil, nuts, Parmesan, and garlic in a food processor. With the motor running, slowly add olive oil until smooth. Season to taste.
3. In a skillet, heat 1 tbsp olive oil. Sauté zucchini noodles for 2–3 minutes until just tender.
4. Toss zucchini noodles with pesto and plate with grilled shrimp on top.

This dish proves that comfort food can be both indulgent and health-conscious.

Zucchini noodles mimic traditional pasta while adding a fresh crunch, and the shrimp lends smoky depth. It’s quick, satisfying, and ideal for warm summer nights when you want something nourishing but light.

Stuffed Bell Peppers with Black Beans, Corn & Avocado Salsa

These colorful stuffed peppers are packed with a hearty mix of black beans, corn, tomatoes, and spices, then baked and topped with a creamy avocado salsa.

Naturally gluten-free and full of fiber and protein, they make a great vegetarian dinner that’s anything but boring.

Ingredients:

For the Peppers:

• 4 bell peppers (any color), halved and seeds removed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked brown rice (or quinoa)
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional, for topping)

For the Avocado Salsa:

• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix black beans, rice, corn, tomatoes, cumin, chili powder, salt, and pepper.
3. Stuff each pepper half with the mixture and place in a baking dish. Top with shredded cheese if using.
4. Cover with foil and bake for 25–30 minutes, then uncover and bake an additional 10 minutes.
5. While peppers bake, mix avocado salsa ingredients in a bowl.
6. Serve baked peppers topped with fresh avocado salsa.

These vibrant peppers are a feast for the eyes and the palate. They offer a wonderful balance of warmth and zest, making them perfect for summer dinners.

The creamy avocado salsa adds a cool, refreshing finish that brings all the flavors together beautifully.

Lemon Garlic Salmon with Roasted Vegetables

This zesty lemon garlic salmon, paired with perfectly roasted seasonal vegetables, makes for a wholesome, nutrient-packed dinner.

It’s quick, flavorful, and ideal for summer evenings when you crave something light but satisfying.

Ingredients:

For the Salmon:

• 4 salmon fillets
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

For the Roasted Vegetables:

• 2 cups baby potatoes, halved
• 1 cup carrots, cut into sticks
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix olive oil, lemon juice, garlic, thyme, salt, and pepper. Drizzle the mixture over salmon fillets and let them marinate for 15 minutes.
3. On a baking sheet, toss the baby potatoes, carrots, and asparagus with olive oil, paprika, salt, and pepper. Spread in a single layer.
4. Place the salmon fillets on the baking sheet, nestled among the vegetables.
5. Roast for 20–25 minutes or until salmon is cooked through and vegetables are tender.
6. Serve immediately, garnishing with extra lemon wedges.

This dish combines the rich, flaky texture of salmon with the savory depth of roasted vegetables, creating a simple yet flavorful meal.

The lemon and garlic elevate the salmon, making it a perfect choice for a summer dinner that’s both healthy and satisfying.

Chickpea & Spinach Coconut Curry

This aromatic chickpea and spinach coconut curry is rich and creamy, with the perfect blend of spices to awaken your taste buds.

It’s a vegan, gluten-free dish that’s easy to make and pairs wonderfully with steamed rice or gluten-free naan for a complete meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 2 cups fresh spinach
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (for garnish)
• Cooked rice or gluten-free naan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until soft.
2. Add garlic and ginger and sauté for another 2 minutes until fragrant.
3. Stir in curry powder, turmeric, and cumin. Cook for 1 minute.
4. Add chickpeas, coconut milk, salt, and pepper, and bring the mixture to a simmer. Cook for 10–15 minutes, allowing the curry to thicken.
5. Stir in fresh spinach and cook until wilted.
6. Serve the curry over rice or with gluten-free naan, garnished with fresh cilantro.

This curry is a creamy, comforting dish that’s incredibly satisfying without being too heavy.

The combination of chickpeas and spinach makes it rich in protein and vitamins, while the coconut milk adds a velvety texture. Perfect for a summer night when you want something warm and cozy without the heaviness of winter dishes.

Mediterranean Grilled Veggie Skewers with Tzatziki Sauce

These colorful grilled vegetable skewers, marinated in olive oil and Mediterranean spices, are served with a cooling, tangy tzatziki sauce.

It’s a light, gluten-free meal that’s perfect for summer barbecues or a healthy weeknight dinner.

Ingredients:

For the Skewers:

• 1 zucchini, cut into thick rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste

For the Tzatziki Sauce:

• 1/2 cup Greek yogurt
• 1/2 cucumber, grated and excess water squeezed out
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine the zucchini, bell peppers, onion, and tomatoes. Drizzle with olive oil, oregano, garlic powder, salt, and pepper. Toss to coat the vegetables evenly.
3. Thread the vegetables onto skewers, alternating between the different types.
4. Grill the skewers for 6–8 minutes, turning occasionally, until vegetables are tender and slightly charred.
5. While the skewers cook, prepare the tzatziki sauce by mixing all the sauce ingredients in a bowl. Adjust salt and pepper to taste.
6. Serve the grilled veggie skewers with a generous dollop of tzatziki sauce on the side.

These skewers are a delightful combination of smoky, tender vegetables, perfect for the warm summer months.

The tzatziki sauce adds a creamy, refreshing touch that balances the heat from the grill, making this dish perfect for a light and flavorful summer meal.

Grilled Vegetable and Hummus Wraps

These grilled vegetable wraps are packed with smoky, tender veggies and topped with creamy hummus, creating a satisfying, light, and healthy summer dinner.

Perfect for a quick meal or a picnic, these wraps are naturally gluten-free when you use gluten-free wraps.

Ingredients:

For the Grilled Vegetables:

• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 eggplant, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika

For the Wraps:

• 4 gluten-free wraps
• 1/2 cup hummus (store-bought or homemade)
• 1 cup fresh spinach leaves
• 1/4 cup feta cheese (optional, for a vegetarian version)

Instructions:

1. Preheat the grill to medium-high heat. Toss the zucchini, bell peppers, and eggplant slices with olive oil, salt, pepper, and smoked paprika.
2. Grill the vegetables for 3–4 minutes per side, or until tender and slightly charred.
3. Warm the gluten-free wraps in a skillet or microwave for 20-30 seconds.
4. Spread a generous amount of hummus on each wrap. Layer the grilled vegetables, spinach leaves, and feta cheese if using.
5. Roll up the wraps tightly, cut in half, and serve immediately.

These wraps are perfect for a summer dinner or lunch.

The smoky grilled veggies are balanced by the creaminess of the hummus, while the spinach adds a fresh crunch. It’s a simple yet satisfying meal that’s full of flavor and light on the stomach.

Avocado & Tomato Quinoa Bowl with Lemon Tahini Dressing

A nutrient-packed bowl filled with fluffy quinoa, fresh avocado, juicy tomatoes, and a drizzle of zesty lemon tahini dressing.

This dish is naturally gluten-free, full of healthy fats, and perfect for a light, protein-rich dinner.

Ingredients:

For the Bowl:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

For the Lemon Tahini Dressing:

• 3 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp maple syrup (or honey)
• 1–2 tbsp water (to thin out the dressing)
• Salt and pepper to taste

Instructions:

1. Rinse quinoa thoroughly and cook with water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside to cool.
2. While the quinoa cooks, prepare the lemon tahini dressing by whisking together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper in a small bowl until smooth.
3. In a large bowl, combine the cooked quinoa, cherry tomatoes, avocado, and cilantro.
4. Drizzle the lemon tahini dressing over the bowl and toss gently to combine.
5. Serve immediately, or refrigerate for a refreshing cold meal later.

This quinoa bowl is fresh, light, and incredibly satisfying.

The creamy avocado and juicy tomatoes complement the nutty quinoa, while the lemon tahini dressing brings a tangy richness that ties everything together. It’s perfect for a hot summer night when you want something nutritious yet light.

Shrimp & Mango Ceviche

This vibrant shrimp ceviche with mango is a light and refreshing dish that’s perfect for hot summer days.

The combination of sweet mango, tangy lime, and fresh shrimp makes for a delightful appetizer or light dinner, and it’s naturally gluten-free.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 ripe mango, peeled and diced
• 1/2 red onion, finely chopped
• 1/2 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tbsp olive oil
• Salt and pepper to taste
• Tortilla chips (for serving)

Instructions:

1. Cut the shrimp into small bite-sized pieces and place them in a bowl.
2. Add the lime juice and toss to coat the shrimp. Cover and refrigerate for 30 minutes to “cook” the shrimp in the lime juice.
3. After 30 minutes, the shrimp should be opaque. Add the diced mango, red onion, cucumber, and cilantro to the shrimp and toss gently to combine.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve chilled with tortilla chips on the side for dipping.

This shrimp and mango ceviche is a tropical, zesty treat that’s perfect for summer gatherings.

The sweetness of the mango and the acidity from the lime juice balance the shrimp’s delicate flavor. It’s light yet satisfying and incredibly refreshing.

Grilled Chicken & Watermelon Salad

This bright and refreshing salad pairs juicy, sweet watermelon with grilled chicken for a light yet filling dinner.

The combination of savory, sweet, and tangy ingredients makes this salad an exciting option for hot summer nights.

Ingredients:

For the Salad:

• 2 boneless, skinless chicken breasts
• 4 cups baby spinach
• 3 cups watermelon, cubed
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp fresh mint, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 6–7 minutes on each side or until cooked through. Let the chicken rest before slicing it thinly.
3. In a large bowl, combine the spinach, watermelon, cucumber, red onion, feta cheese (if using), and fresh mint.
4. In a small bowl, whisk together the dressing ingredients until smooth.
5. Toss the salad with the dressing and top with the grilled chicken slices.

This grilled chicken and watermelon salad is the perfect balance of savory and sweet.

The grilled chicken adds protein, while the watermelon offers hydration and a burst of flavor. It’s light, refreshing, and a great way to stay cool during the summer heat.

Roasted Sweet Potato and Black Bean Tacos

These gluten-free tacos are filled with the natural sweetness of roasted sweet potatoes and the heartiness of black beans.

Topped with fresh avocado and a lime crema, they make for a satisfying and nutritious dinner that’s perfect for a meatless meal.

Ingredients:

For the Tacos:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small gluten-free corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped (for garnish)

For the Lime Crema:

• 1/2 cup Greek yogurt
• Juice of 1 lime
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, or until tender and lightly browned.
2. While the sweet potatoes roast, heat the black beans in a small pot over medium heat, seasoning with a pinch of salt.
3. In a small bowl, whisk together the lime crema ingredients until smooth.
4. Warm the tortillas on a skillet or in the microwave.
5. Assemble the tacos by placing a spoonful of black beans, roasted sweet potatoes, avocado slices, and a drizzle of lime crema on each tortilla. Garnish with fresh cilantro.

These roasted sweet potato and black bean tacos are flavorful and filling without being too heavy.

The sweetness of the potatoes pairs wonderfully with the creamy lime crema, and the fresh avocado adds a rich, satisfying texture. They’re a great option for a simple, gluten-free dinner.

Grilled Swordfish with Mango Salsa

This grilled swordfish is a perfect summer dish, served with a tangy and sweet mango salsa.

The fish is firm and meaty, while the salsa adds a bright and fresh touch, making it a great gluten-free dinner for any occasion.

Ingredients:

For the Swordfish:

• 4 swordfish steaks (about 6 oz each)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/2 red bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the swordfish steaks with olive oil, lemon juice, garlic powder, salt, and pepper.
2. Grill the swordfish steaks for 4–5 minutes per side, or until cooked through and easily flaked with a fork.
3. While the fish grills, combine the mango, red bell pepper, red onion, cilantro, lime juice, and salt in a bowl to make the salsa.
4. Serve the grilled swordfish with a generous scoop of mango salsa on top.

The grilled swordfish with mango salsa is a perfect combination of savory and sweet.

The smoky grilled fish is complemented by the fresh, fruity salsa, making this dish both light and filling. It’s ideal for a summer dinner, offering bold flavors and a beautiful presentation.

Lemon Basil Chicken Skewers with Couscous Salad

These lemon basil chicken skewers are grilled to perfection and served alongside a vibrant couscous salad.

The chicken is marinated in a citrusy and herbal marinade, making it tender and packed with flavor, while the couscous salad provides a refreshing side to balance out the dish.

Ingredients:

For the Chicken Skewers:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp fresh basil, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Wooden or metal skewers

For the Couscous Salad:

• 1 cup gluten-free couscous (or quinoa as a substitute)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup feta cheese (optional)
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice, basil, garlic, salt, and pepper. Add the chicken cubes and toss to coat. Let the chicken marinate for at least 30 minutes.
2. Preheat the grill to medium-high heat. Thread the chicken onto the skewers.
3. Grill the chicken skewers for 5–7 minutes per side, or until fully cooked and lightly charred.
4. Meanwhile, cook the couscous (or quinoa) according to package instructions, and let it cool.
5. In a bowl, combine the cooked couscous, cherry tomatoes, cucumber, red onion, feta cheese (if using), parsley, olive oil, and vinegar. Toss to combine.
6. Serve the grilled chicken skewers over the couscous salad.

These lemon basil chicken skewers paired with couscous salad offer a light, fresh, and balanced summer meal.

The chicken is juicy and flavorful, while the couscous salad brings a refreshing crunch and tangy flavors to complement the dish.

Peach & Burrata Caprese Salad

This refreshing and vibrant peach and burrata caprese salad is perfect for summer dining.

It’s a twist on the classic caprese salad, with juicy, sweet peaches replacing tomatoes, paired with creamy burrata and drizzled with a tangy balsamic glaze.

Ingredients:

• 2 ripe peaches, sliced
• 8 oz burrata cheese
• 1 cup fresh basil leaves
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Arrange the peach slices on a large platter.
2. Tear the burrata cheese into pieces and scatter it over the peaches.
3. Add fresh basil leaves to the platter, distributing them evenly.
4. Drizzle olive oil and balsamic glaze over the salad.
5. Season with salt and pepper to taste.
6. Serve immediately, pairing with gluten-free bread if desired.

This peach and burrata caprese salad is a simple yet stunning dish that captures the essence of summer.

The juicy sweetness of the peaches contrasts beautifully with the creamy burrata, while the balsamic glaze ties everything together with a tangy sweetness. Perfect as a side dish or light main course.

Spaghetti Squash Primavera

A lighter alternative to pasta, spaghetti squash is roasted to perfection and paired with a medley of sautéed vegetables in a light garlic olive oil sauce.

This dish is naturally gluten-free and offers a satisfying, nutrient-rich option for a healthy dinner.

Ingredients:

For the Spaghetti Squash:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• Salt and pepper to taste

For the Vegetables:

• 1 zucchini, sliced
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the squash halves with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 40–45 minutes, or until tender.
3. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the zucchini, bell pepper, and cherry tomatoes, sautéing for 5–7 minutes until the vegetables are tender.
4. Add the garlic to the skillet and cook for an additional 1–2 minutes, until fragrant.
5. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
6. Toss the spaghetti squash with the sautéed vegetables, fresh basil, and Parmesan cheese (if using). Season with salt and pepper to taste.
7. Serve immediately.

This spaghetti squash primavera is a light, fresh, and colorful dish that’s perfect for summer.

The tender, slightly sweet spaghetti squash provides a great base for the savory sautéed vegetables, making it a satisfying and gluten-free alternative to traditional pasta.

Grilled Shrimp & Avocado Salad

This light and refreshing salad features grilled shrimp, creamy avocado, and a zesty citrus dressing.

It’s a perfect summer meal, light on the stomach but packed with flavor and protein.

Ingredients:

For the Salad:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 avocado, diced
• 4 cups mixed greens (spinach, arugula, etc.)
• 1/2 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the Dressing:

• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat the grill or a grill pan to medium-high heat. Toss the shrimp with olive oil, smoked paprika, salt, and pepper.
2. Grill the shrimp for 2–3 minutes per side, until pink and cooked through.
3. In a large bowl, combine the mixed greens, avocado, cucumber, red onion, and cilantro.
4. In a small bowl, whisk together the lime juice, olive oil, honey, cumin, salt, and pepper to make the dressing.
5. Toss the salad with the dressing and top with grilled shrimp.
6. Serve immediately.

This grilled shrimp and avocado salad is the epitome of a fresh, light, and healthy summer dinner.

The smoky shrimp and creamy avocado, paired with a tangy citrus dressing, create a satisfying and refreshing dish that’s perfect for warm evenings.

Zucchini Noodles with Pesto and Roasted Cherry Tomatoes

This gluten-free dish uses zucchini noodles (zoodles) as a healthy, low-carb alternative to pasta.

Tossed with vibrant pesto and roasted cherry tomatoes, it’s a fresh, flavorful, and easy-to-make dinner.

Ingredients:

For the Zoodles:

• 4 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• Salt and pepper to taste

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup olive oil
• Salt and pepper to taste

For the Roasted Cherry Tomatoes:

• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15–20 minutes until the tomatoes are soft and slightly caramelized.
2. In a food processor, blend the basil, pine nuts, garlic, Parmesan (if using), olive oil, salt, and pepper until smooth.
3. Heat a large skillet over medium heat, and add the spiralized zucchini noodles with a little olive oil. Sauté for 2–3 minutes until tender.
4. Toss the zoodles with the pesto until evenly coated.
5. Serve the zucchini noodles topped with roasted cherry tomatoes.

These zucchini noodles with pesto and roasted cherry tomatoes are a healthy, light, and flavorful dish that’s perfect for summer.

The fresh pesto and sweet roasted tomatoes complement the mild zucchini noodles, creating a dish that feels indulgent while being naturally gluten-free.

Grilled Veggie & Quinoa Stuffed Bell Peppers

These stuffed bell peppers are filled with a savory quinoa and grilled vegetable mixture, making for a hearty and gluten-free meal that’s both satisfying and full of vibrant summer flavors.

Ingredients:

For the Stuffed Peppers:

• 4 bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 zucchini, diced
• 1 red onion, diced
• 1 red bell pepper, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

For the Topping:

• 1/2 cup shredded cheese (optional, use a dairy-free version if desired)
• 2 tbsp fresh lime juice

Instructions:

1. Preheat the grill to medium-high heat. Grill the bell peppers for 5-7 minutes until they’re slightly charred and softened.
2. In a medium saucepan, cook the quinoa in vegetable broth according to package instructions.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the zucchini, red onion, and red bell pepper, and sauté for 5-7 minutes until softened. Add the corn, cumin, smoked paprika, salt, and pepper, and cook for another 2 minutes.
4. Once the quinoa is done, stir it into the cooked vegetables and mix in the fresh cilantro.
5. Stuff the grilled bell peppers with the quinoa and veggie mixture.
6. If using cheese, sprinkle the shredded cheese over the top and return the peppers to the grill for another 2-3 minutes, until the cheese is melted and bubbly.
7. Drizzle with fresh lime juice and serve.

These grilled veggie and quinoa-stuffed bell peppers are a healthy, filling dish that’s perfect for a gluten-free summer dinner.

The quinoa and vegetables provide plenty of fiber and nutrients, while the grilling gives the peppers a smoky flavor. The optional cheese adds a creamy finish to this wholesome meal.

Grilled Salmon with Cilantro-Lime Rice

This grilled salmon is paired with fragrant cilantro-lime rice for a light and flavorful summer dinner.

The salmon is rich and tender, while the cilantro-lime rice adds a refreshing, zesty complement to the dish.

Ingredients:

For the Salmon:

• 4 salmon fillets (skin-on or skinless)
• 2 tbsp olive oil
• Juice of 1 lime
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste

For the Cilantro-Lime Rice:

• 1 cup jasmine rice (or any preferred rice)
• 2 cups water or vegetable broth
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the salmon fillets with olive oil, lime juice, minced garlic, smoked paprika, salt, and pepper.
2. Grill the salmon for 4-5 minutes per side, depending on thickness, until the salmon is fully cooked and flakes easily with a fork.
3. While the salmon grills, cook the rice. Bring the water or vegetable broth to a boil, add the rice, reduce heat, and simmer covered for 15-18 minutes or until the rice is tender.
4. Once the rice is cooked, fluff with a fork and stir in the lime juice and chopped cilantro.
5. Serve the grilled salmon fillets over the cilantro-lime rice and garnish with extra cilantro if desired.

This grilled salmon with cilantro-lime rice is a simple, nutritious, and vibrant dish.

The combination of smoky salmon with the zesty rice makes for a fresh, satisfying summer dinner that’s both filling and healthy.

Roasted Cauliflower & Chickpea Tacos with Avocado Crema

These roasted cauliflower and chickpea tacos are packed with flavor and texture. The cauliflower is roasted to crispy perfection, while the chickpeas add a hearty crunch.

Topped with a creamy avocado sauce, these tacos are perfect for a light but satisfying gluten-free meal.

Ingredients:

For the Tacos:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 8 small gluten-free corn tortillas
• 1/2 red cabbage, shredded (for topping)
• Fresh cilantro, chopped (for garnish)

For the Avocado Crema:

• 1 ripe avocado
• 1/4 cup Greek yogurt (or dairy-free option)
• Juice of 1 lime
• 1 small garlic clove
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). On a baking sheet, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Roast for 25-30 minutes, stirring halfway, until crispy and golden.
2. While the cauliflower and chickpeas roast, prepare the avocado crema by blending the avocado, Greek yogurt, lime juice, garlic, salt, and pepper in a food processor or blender until smooth.
3. Warm the corn tortillas in a skillet or microwave.
4. Once the cauliflower and chickpeas are roasted, assemble the tacos by adding a spoonful of the mixture to each tortilla.
5. Top with shredded red cabbage, a drizzle of avocado crema, and fresh cilantro.
6. Serve immediately.

These roasted cauliflower and chickpea tacos with avocado crema are vibrant, crunchy, and full of flavor.

The crispy cauliflower and chickpeas create the perfect taco filling, and the creamy avocado sauce adds a rich finish. It’s a great option for a light, gluten-free dinner or a fun taco night.

Grilled Eggplant & Halloumi Skewers with Tzatziki Sauce

Grilled eggplant and halloumi skewers are an irresistible summer dish, offering a smoky, savory flavor profile.

Paired with a cooling, creamy tzatziki sauce, this gluten-free meal is both light and satisfying.

Ingredients:

For the Skewers:

• 2 medium eggplants, cut into 1-inch cubes
• 8 oz halloumi cheese, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, finely grated
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• Juice of 1/2 lemon
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, toss the eggplant cubes and halloumi cheese with olive oil, balsamic vinegar, oregano, salt, and pepper.
2. Thread the eggplant and halloumi onto skewers, alternating between the two.
3. Grill the skewers for 4-5 minutes per side, turning occasionally, until the eggplant is tender and the halloumi is golden and crispy.
4. While the skewers are grilling, prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, dill, olive oil, lemon juice, garlic, salt, and pepper in a bowl.
5. Serve the grilled eggplant and halloumi skewers with a generous side of tzatziki sauce.

These grilled eggplant and halloumi skewers with tzatziki sauce are a delicious and satisfying gluten-free dinner.

The combination of smoky grilled vegetables and the salty halloumi cheese is perfectly complemented by the cool and creamy tzatziki. It’s a Mediterranean-inspired dish that’s light, healthy, and full of flavor.

Chicken Fajita Bowls with Cilantro Rice

This gluten-free chicken fajita bowl is packed with flavor and freshness.

Tender grilled chicken is served with sautéed bell peppers, onions, and cilantro rice, making for a complete meal that’s easy to assemble and delicious.

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

For the Fajita Vegetables:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

For the Cilantro Rice:

• 1 cup long-grain rice
• 2 cups water or vegetable broth
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Season the chicken breasts with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
2. Grill the chicken for 6–7 minutes per side or until fully cooked. Let the chicken rest for 5 minutes before slicing it into strips.
3. While the chicken is cooking, heat olive oil in a large skillet over medium heat. Add the bell peppers and onion, sautéing for 5-7 minutes until softened and slightly caramelized. Season with salt and pepper.
4. Cook the rice according to package instructions. Once done, fluff with a fork and stir in lime juice, cilantro, and salt.
5. To assemble the bowls, start with a base of cilantro rice, top with grilled chicken, sautéed fajita vegetables, and any desired toppings like guacamole, salsa, or sour cream.

These chicken fajita bowls are vibrant, full of flavor, and easy to make.

The grilled chicken and sautéed veggies provide a satisfying base, while the cilantro rice brings freshness and tang to every bite.

Grilled Peach & Burrata Salad

This grilled peach and burrata salad is a perfect balance of sweetness and creaminess.

The smoky peaches are grilled to perfection and paired with creamy burrata, creating a refreshing and light summer salad that works as a main or side dish.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 8 oz burrata cheese
• 4 cups mixed greens (arugula, spinach, or watercress)
• 1/4 cup fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the peach halves with olive oil and grill for 3-4 minutes per side, until they develop grill marks and soften slightly.
2. In a small bowl, whisk together honey and balsamic vinegar.
3. Arrange the mixed greens on a platter. Place the grilled peaches on top, then tear the burrata into pieces and scatter over the salad.
4. Drizzle the honey-balsamic glaze over the salad, sprinkle with fresh basil, and season with salt and pepper.
5. Serve immediately, perhaps with gluten-free bread on the side.

This grilled peach and burrata salad is a light and flavorful dish perfect for summer.

The smokiness of the grilled peaches pairs beautifully with the creamy burrata and tangy glaze, making for an elegant and refreshing meal.

Lemon Herb Grilled Chicken with Asparagus & Quinoa

A simple yet flavorful dish, this lemon herb grilled chicken is paired with sautéed asparagus and fluffy quinoa.

This healthy gluten-free dinner is packed with lean protein, fiber, and fresh vegetables for a satisfying meal.

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

For the Asparagus:

• 1 lb asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste

For the Quinoa:

• 1 cup quinoa
• 2 cups water or vegetable broth
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, combine olive oil, lemon juice and zest, thyme, rosemary, salt, and pepper. Marinate the chicken in the mixture for at least 30 minutes.
2. While the chicken marinates, cook the quinoa according to package instructions.
3. Toss the asparagus with olive oil, salt, and pepper, and grill for 4-5 minutes, turning occasionally until tender and slightly charred.
4. Grill the marinated chicken for 6–7 minutes per side until fully cooked and the internal temperature reaches 165°F (75°C).
5. Serve the grilled chicken on a plate with the quinoa and grilled asparagus.

This lemon herb grilled chicken with asparagus and quinoa is a healthy, satisfying, and easy-to-make dinner.

The chicken is tender and flavorful, while the quinoa and asparagus provide a nutrient-packed side that complements the dish beautifully.