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    You are in: Home / Recipes / Grilled Vegetables With Green Curry Marinade Recipe
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    Grilled Vegetables With Green Curry Marinade

    Grilled Vegetables With Green Curry Marinade. Photo by Zurie

    1/2 Photos of Grilled Vegetables With Green Curry Marinade

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Mikekey's Note:

    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.

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    Units: US | Metric


    1. 1
      Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
    2. 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
      3. Prepare grill. (I use a gas grill).
    4. 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
      5. Remove from heat and serve, or cool to room temperature and use on a salad.

    Ratings & Reviews:

    • on August 23, 2011


      I loved this marinade for the veggies. Perhaps it is just that I really enjoy green curry. I will definitely be making this again.

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    • on August 18, 2011


      We really enjoyed this recipe although I had to utilize an indoor contact grill. We loved the zing from the citrus, enjoyed the smoky cumin paired with cilantro, and the spiciness of the curry paste was a nice note. I used fairly large button mushrooms and omitted the asparagus completely. Served with baked tilapia & melon. Good luck in the contest!

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    • on August 15, 2011


      Made and reviewed for DINING ON A DOLLAR. I wasn't sure of the size or weight of the zucchini, and used 5 small ones. Could not get cremini mushrooms and had to use white mushrooms; I was also not sure how large "4-5 creminis" would have been. But those are minor points. Had to use brown onions as no purple available. I'm sure none of that would have affected the final taste! The green curry paste could possibly have been a little less for these veggies, but it could have been the paste I used. My one problem was that the marinade was a little too acidic for the veggies and also needed salt. I whisked in 1 tablespoon honey and 1 teaspoon flaky salt, and that improved the lovely tang greatly. Grilling as described was not possible, so I oven-roasted the veggies. It was lovely, and went well as a side dish with roast chicken. Veggies were roasted for 30 minutes, and that was spot-on. I took some photos before actually roasting, as the raw, marinated veggies looked so nice, and the daylight was already fading here. Will post after the contest. Thanks for a very nice dish, maybe not yet 5 stars, but definitely 4 1/2! Good luck!

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    Nutritional Facts for Grilled Vegetables With Green Curry Marinade

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 121.4
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 8.9 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 3.7 g
    Sugars 7.2 g
    Protein 3.3 g

    The following items or measurements are not included:

    green curry paste

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