Best Grilled Vegetables With Green Curry Marinade Recipes

Grilled Vegetables With Green Curry Marinade image

Provided by Outta Here

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

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)

Steps:

Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
2. 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.
3. Prepare grill. (I use a gas grill).
4. 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.
5. Remove from heat and serve, or cool to room temperature and use on a salad.

Nutrition Facts : Calories 121.5, Fat 7.2, SaturatedFat 1, Sodium 9, Carbohydrate 13.6, Fiber 3.7, Sugar 7.3, Protein 3.4

Herb Marinated Grilled Vegetables image

Provided by Food Network

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh basil leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds assorted vegetables (bell peppers, zucchini, eggplant, tomatoes, asparagus, potatoes, fennel, onions) cleaned and if necessary cut or skewered

Steps:

Whisk together all the marinade ingredients in a small bowl. Arrange the vegetables in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours.
Prepare a grill. Grill the vegetables 6 inches from the heat source until they are tender, brushing them with the leftover marinade as they cook. Cooking times will vary according to the vegetable.

Curry Marinade image

Provided by Michael Shuster

Categories Sauces

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 teaspoons curry powder
5 garlic cloves
1 small onion
1 jalapeno pepper
5 leaves mint
1 teaspoon sugar
1 teaspoon ground black pepper
1 ounce olive oil
2 1/2 ounces balsamic vinegar

Steps:

Place all of the ingredients into the food precessor and blend.
For chicken or lamb, it is best to cube the meat and marinade overnight before skewering and BBQing.
For vegetables, add an extra oz. of olive oil and simply brush onto the veggies as you are grilling them.

Nutrition Facts : Calories 84.5, Fat 7.3, SaturatedFat 1, Sodium 2, Carbohydrate 5, Fiber 0.8, Sugar 2, Protein 0.6