1/2 Photos of Grilled Vegetables With Green Curry Marinade
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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- 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)
- 1Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
- 22. 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.
- 33. Prepare grill. (I use a gas grill).
- 44. 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.
- 55. Remove from heat and serve, or cool to room temperature and use on a salad.
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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