Grilled Asian Vegetables Recipes

ASIAN GRILLED VEGETABLES

Asian Grilled Vegetables image

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

Ingredients

1 red bell pepper
1 onion
3 zucchini
2 tablespoons sesame oil
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon hot red pepper flakes (optional)

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

Thai-Style Grilled Vegetables image

Provided by Food Network

Time 17m

Yield 2 to 3 servings

Number Of Ingredients 8

Ingredients

2 red bell peppers
2 yellow bell peppers
2 Chinese eggplants
6 cloves garlic
1 tablespoon whole coriander
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 tablespoon olive oil

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 VEGETABLE COUSCOUS

Grilled Asian Vegetable Couscous image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

5 tablespoons mirin (Japanese sweet rice cooking wine)
5 tablespoons light soy sauce
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon peeled finely grated fresh ginger
1/2 teaspoon sea salt
1 clove garlic, minced
2 cups baby Chinese tender stem broccoli or spinach leaves
6 to 8 okra
4 napa cabbage leaves
4 Fresno red chiles
4 scallions
1 Japanese eggplant, sliced lengthwise into thin strips
1 red bell pepper, seeded and quartered lengthwise
1 cup dry couscous
1 1/2 cups vegetable broth or water, boiling
3 tablespoons light soy sauce
2 tablespoons extra-virgin olive oil
1 tablespoon toasted sesame oil
Juice of 1/2 lemon
1 small bunch fresh cilantro, stems and leaves, chopped
Sea salt and freshly ground black pepper, for sprinkling

Steps:

For the glaze: Whisk together the mirin, light soy, olive oil, sugar, ginger, salt and garlic in a small bowl until dissolved and combined.
For the vegetables: Preheat a gas grill or stovetop grill pan to medium-high heat. Brush all the vegetables with the glaze and grill, turning frequently and brushing with more glaze as they cook until crisp-tender, 2 to 3 minutes. Remove the vegetables from the grill and let stand for a few minutes before chopping into bite-size pieces.
For the couscous: Put the couscous in a large bowl. Pour the hot broth over and stir to coat. Cover the bowl with plastic wrap and let stand until the liquid is absorbed, about 5 minutes.
Meanwhile whisk together the light soy, olive oil, sesame oil and lemon juice in a small bowl until combined. Uncover the couscous, pour in about 2 tablespoons of the soy mixture and fluff with a fork. Add half of the cilantro and toss gently.
Spoon the couscous onto a serving platter and arrange the chopped vegetables over and around it. Drizzle more of the soy mixture over the vegetables, if desired, and sprinkle with salt and black pepper. Serve immediately.

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