ASIAN GRILLED VEGETABLES
Super side dish. Kids will eat their veg! - you will need a "grill wok" Available at Home Stores (I have two for large groups) The ingredients are flexible - Use any vegetables that you would normally grill - zucchini, eggplant, onions, peppers, mushrooms, asparagus, green beans. Cut the pieces fairly large - 3/4" or so.
Provided by ChandraSoleil
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut pepper into 1" cubes, Cut onion in half and then quarter and separate the layers. Slice zucchini into 1/2" thick discs. Place in a mixing bowl and ddd the rest of the ingredients - toss to coat. Allow to marinate for 30 minutes to 6 hours.
- Preheat grill and set gas to low heat (somewhat indirect heat on charcoal)- heat grill wok and add vegetables. Toss briefly and let cook for 2 - 4 minutes before checking for browning. Continue to toss every few minutes until carmelized and fabulous.
Nutrition Facts : Calories 109.5, Fat 7.2, SaturatedFat 1.1, Sodium 519, Carbohydrate 10.2, Fiber 2.7, Sugar 5.2, Protein 3.3
THAI-STYLE GRILLED VEGETABLES
Provided by Food Network
Time 17m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Heat a grill to medium.
- Cut the peppers and eggplant lengthwise into quarters and put into a large mixing bowl.
- Add the garlic and coriander, to a mortar and pestle, and crush them into a chunky paste. Transfer the paste to the mixing bowl with the vegetables. Add the remaining ingredients and toss to coat well. Put on the hot grill and cook for about 5 to 7 minutes on each side.
GRILLED ASIAN VEGETABLES
Steps:
- Mince and mash garlic to a paste with a pinch of salt. Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature. Meanwhile, halve bok choy lengthwise Thread mushrooms on skewers (through sides). Put on another tray. Cut radishes in half and tread on skewers. Brush vegetables with marinade. Make kebabs: Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Oil grill rack, then grill vegetables until tender 6 minutes. Turn over and baste with some of remaining marinade, then grill until tender, 6 to 8 minutes more.
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- Place the cilantro, garlic, fish sauce, water, pepper, chili-garlic sauce in the bowl of a food processor; pulse to form a paste. With the processor running, pour the oil through the lid spout in a slow stream. Use a spatula to scrape the marinade out of the processor and pour it over the vegetables. Toss well, cover, and refrigerate for 1 hour.
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