Grilled Vegetables With Green Curry Marinade |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
1/2 lime, juice of (fresh) |
1 orange, juice of (fresh) |
2 tablespoons 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 -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 lb 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) |
Directions:
1. Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
2. 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.
3. 3. Prepare grill. (I use a gas grill).
4. 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.
5. 5. Remove from heat and serve, or cool to room temperature and use on a salad.
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