Best 2 Grilled Asian Vegetables Recipes
Are you looking for a flavorful and healthy meal that is easy to make? Grilled Asian vegetables are a delicious and nutritious dish that can be enjoyed as a main course or side dish. With their vibrant colors, sweet and smoky flavor, and tender-crisp texture, grilled Asian vegetables are sure to be a hit with your family and friends. In this article, we will provide you with a collection of mouthwatering recipes for grilled Asian vegetables, each offering a unique blend of flavors and textures. Whether you prefer bold and spicy, subtly sweet, or a combination of both, we have a recipe that is sure to satisfy your cravings. So gather your ingredients, fire up the grill, and let's embark on a culinary journey to explore the world of grilled Asian vegetables.
Let's cook with our recipes!
ASIAN GRILLED VEGETABLES
Super side dish. Kids will eat their veg! - you will need a "grill wok" Available at Home Stores (I have two for large groups) The ingredients are flexible - Use any vegetables that you would normally grill - zucchini, eggplant, onions, peppers, mushrooms, asparagus, green beans. Cut the pieces fairly large - 3/4" or so.
Provided by ChandraSoleil
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut pepper into 1" cubes, Cut onion in half and then quarter and separate the layers. Slice zucchini into 1/2" thick discs. Place in a mixing bowl and ddd the rest of the ingredients - toss to coat. Allow to marinate for 30 minutes to 6 hours.
- Preheat grill and set gas to low heat (somewhat indirect heat on charcoal)- heat grill wok and add vegetables. Toss briefly and let cook for 2 - 4 minutes before checking for browning. Continue to toss every few minutes until carmelized and fabulous.
Nutrition Facts : Calories 109.5, Fat 7.2, SaturatedFat 1.1, Sodium 519, Carbohydrate 10.2, Fiber 2.7, Sugar 5.2, Protein 3.3
GRILLED ASIAN VEGETABLES
Steps:
- Mince and mash garlic to a paste with a pinch of salt. Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature. Meanwhile, halve bok choy lengthwise Thread mushrooms on skewers (through sides). Put on another tray. Cut radishes in half and tread on skewers. Brush vegetables with marinade. Make kebabs: Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Oil grill rack, then grill vegetables until tender 6 minutes. Turn over and baste with some of remaining marinade, then grill until tender, 6 to 8 minutes more.
Tips:
- Choose the right vegetables. Not all vegetables are created equal when it comes to grilling. Some, like broccoli and carrots, need to be parboiled before grilling to ensure they cook evenly. Others, like zucchini and peppers, can be grilled directly over high heat.
- Cut the vegetables into uniform pieces. This will help them cook evenly and prevent some pieces from becoming overcooked while others are still raw.
- Marinate the vegetables. Marinating the vegetables in a mixture of olive oil, herbs, and spices will help them to develop flavor and prevent them from drying out.
- Grill the vegetables over high heat. This will help them to caramelize and develop a slightly smoky flavor.
- Don't overcrowd the grill. Give the vegetables enough space to cook evenly without steaming.
- Turn the vegetables occasionally. This will help them to cook evenly and prevent them from burning.
- Serve the vegetables immediately. Grilled vegetables are best served hot off the grill.
Conclusion:
Grilled Asian vegetables are a healthy and delicious side dish or main course. They are easy to make and can be customized to your liking. With a little planning and preparation, you can create a grilled vegetable dish that will impress your family and friends.
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