Thai Styled Barbecued Vegetables Recipe
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Ingredients
- ½ an eggplant, cut into ½ inch to 1 inch thick slices
- several sweet peppers of different colors, cut lengthwise and de-seeded
- optional: other vegetables such as portobello mushroom slices, onions (quartered), or sweet potato slices
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Marinade
- 6 cloves garlic
- 1 Tbsp. salt
- 2 tsp. dark soy sauce
- ¼ cup fresh lime juice
- ½ loose cup fresh coriander, including the stems, chopped
Garnish
- handful of fresh coriander/cilantro leaves
Method
- Place all marinade ingredients in a small chopper or food processor. Process to a fine paste-like sauce.
- Place prepared vegetables in a long and flat dish or pan. Pour the marinade over.
- Distribute the marinade over both sides of the vegetables. Allow to sit for at least 10 minutes (while you prepare the barbecue), or up to several hours in the refrigerator.
- Grill on your barbecue (or on an indoor countertop grill), turning several times. Vegetables are done when browned slightly and flesh has softened - about 10 to 15 minutes, depending on the heat of your grill.
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