Asian Grilled Vegetables

If you have been following my blog you may have notice I have never posted any recipes for grilled vegetables before. Until now, I just hadn’t found any that I really loved. The recipes that I have tried just ended up tasting bland or having an over powering taste of balsamic vinegar.

I found this recipe in a Longos Supermarket recipe magazine. Talk about versatile these vegetables taste great cold, at room temperature or heated. They're perfect to bring to a potluck or picnic. They're going to be my side dish for my Christmas dinner this year. 


Feel free to add any type of vegetables you would like. The original recipe called for shitake mushrooms, stemmed, but there quite expensive so I left them out. It also called for one daikon, peeled and sliced but our supermarket does not carry that so I add 2 extra eggplants instead of those vegetables. You can also cook these vegetables using a grill pan or a frying pan on your stove top instead of using a barbeque.


 Vegetables:

3 Chinese eggplant, cut lengthwise, then thick sliced
2 cup snow peas or snap peas
1 large red pepper, quartered
1 large orange or yellow pepper, quartered

Marinade: 

1/4 cup Asian chili garlic sauce
1/4 cup soy sauce, gluten-free
1 1/2 Tbsp brown sugar (Redpath brand is vegan)
1 Tbsp vinegar
1 Tbsp grapeseed oil or which ever oil you like
1 1/2 tsp sesame oil


 In a large bowl combine veggies. In a small bowl, which together all the ingredients for the marinade. Pour over the veggies and stir gently to coat. Let marinate for 15 minutes.

Lift vegetables out of the marinade; save or discard any leftover marinade. Place vegetables on greased grill basket or pan (to keep smaller items like snow peas from falling through the grate. Put grill basket or pan on a medium-high heat and grill for 2 to 4 minutes per side, turning occasionally. Remove from heat and place on a large serving platter.  Serve warm, room temperature or chilled.  Serves 6


Tip: Because the vegetables vary in size be sure to keep an eye on the smaller vegetables as they will not take as long to cook. Remove them from the grill first. Or you can do what I do just limit the different types of veggies you use and only grill each type on the grill pan at one time.