Ingredients
- 1/2 lime, juiced (fresh)
- 1 orange, juiced (fresh)
- 2 tablespoons oil (olive oil)
- 1 tablespoon fresh cilantro, minced
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 2 tablespoons green curry paste
- 1 medium zucchini (unpeeled and cut into 1/4-inch rounds cut at an angle)
- 4 to 6 large cremini mushrooms, quartered
- 1/2 yellow bell pepper (seeded and slice into 1/4-inch strips)
- 1/2 red bell pepper (seeded and slice into 1/4-inch strips)
- 1/2 pound fresh asparagus (tough stem ends trimmed and spears cut into 3-inch pieces, use thin spears)
- 1/2 large purple onion, peeled and cut into rings (separate rings)
How to Make
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Step 1: Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
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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.
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Step 3: Prepare grill. (I use a gas grill).
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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.
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Step 5: Remove from heat and serve, or cool to room temperature and use on a salad.
Tips & Variations
- A grilling basket for vegetables.
We hope you enjoy this recipe!
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