Grilled Vegetables with Green Curry Marinade
Elevate your grilling game with these vibrant Grilled Vegetables with Green Curry Marinade—a perfect blend of smoky charred flavor and bold, aromatic spices. This vegan and gluten-free recipe combines fresh, colorful veggies like zucchini, bell peppers, eggplant, and asparagus, all soaked in a creamy, flavorful marinade made with coconut milk, green curry paste, lime juice, and a touch of soy sauce and brown sugar. The marinade infuses each bite with a perfect balance of heat, tang, and sweetness, while grilling brings out the natural sweetness of the vegetables. Easy to prepare and ready in under an hour, this dish is perfect as a healthy side or a light main course when served over rice or quinoa. Garnished with fresh cilantro, it’s a stunning addition to any table that’s sure to impress your guests!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Bell peppers (red, yellow, or orange)
- 1 large Red onion
- 1 medium Eggplant
- 1 bunch Asparagus
- 1 cup Coconut milk
- 3 tablespoons Green curry paste
- 2 tablespoons Fresh lime juice
- 1 tablespoon Soy sauce
- 1 teaspoon Brown sugar
- 2 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Wash all vegetables thoroughly. Slice the zucchini, bell peppers, and eggplant into thick slices. Cut the red onion into wedges. Trim the asparagus ends.
In a medium bowl, whisk together the coconut milk, green curry paste, lime juice, soy sauce, brown sugar, minced garlic, and grated ginger to create the marinade.
Place the prepared vegetables in a large bowl or sealable bag. Pour the marinade over the vegetables, ensuring they are evenly coated. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the vegetables from the marinade and shake off any excess. Reserve the remaining marinade for basting.
Place the vegetables on the grill. Cook for 3-4 minutes per side, or until they are tender and have nice grill marks. Baste with the reserved marinade during grilling for extra flavor.
Transfer the grilled vegetables to a serving platter. Drizzle with olive oil and garnish with freshly chopped cilantro, if desired.
Serve warm as a side dish or over rice or quinoa for a complete meal. Enjoy!
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5846 mg | 254% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 91.1 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3984 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
