Grilled Vegetables With Green Curry Marinade
Recipe: #11529
December 13, 2013
Categories: Side Dishes, Asparagus, Peppers, Asian, Grilling (Outdoor), Gluten-Free, Heart Healthy, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini, more
"A mix of fresh veggies in a tangy marinade. It helps to have a grill basket for this, or really small openings on your grill grates. Orange bell peppers and green beans (instead of asparagus) can also be used. This serves 4 as a side or salad topping, or 2 as a main dish. My green curry paste is fairly mild, so if yours is hot, adjust amount according to tastes."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (477.3 g)
- Calories 407.1
- Total Fat - 24.4 g
- Saturated Fat - 3.7 g
- Cholesterol - 0 mg
- Sodium - 297 mg
- Total Carbohydrate - 44.4 g
- Dietary Fiber - 8.5 g
- Sugars - 18.8 g
- Protein - 8.8 g
- Calcium - 143 mg
- Iron - 6.1 mg
- Vitamin C - 112 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
Step 2
Put all of the veggies into a large zip-top plastic bag and pour marinade over them. Seal and toss gently to coat veggies. Marinate 30-60 minutes.
Step 3
Prepare grill. (I use a gas grill).
Step 4
When grill is ready, dump veggies into grill basket and cook over med-high heat for 15-30 minutes (or until cooked to your crispness preference) , gently turning veggies halfway through cooking time.
Step 5
Remove from heat and serve, or cool to room temperature and use on a salad.
Tips
- A grilling basket for vegetables.
1 Reviews
You'll Also Love
