Korean-style Grilled Vegetables

Korean-style Grilled Vegetables are a vibrant and flavorful appetizer, showcasing a medley of fresh produce, marinated in a savory sauce and grilled to perfection. This dish combines the umami of soy sauce with the sweetness of honey and the warmth of garlic, making it a delightful start to any meal.

Ingredients

• Zucchini - 1 medium, sliced into half-moons
• Bell pepper (red or yellow) - 1 medium, cut into strips
• Carrot - 1 medium, julienned
• Mushrooms (shiitake or button) - 150 grams, halved
• Green onions - 2, cut into 5 cm lengths
• Sesame oil - 1 tablespoon
• Soy sauce (or coconut aminos for paleo) - 2 tablespoons
• Honey (or maple syrup for paleo) - 1 teaspoon
• Garlic - 2 cloves, minced
• Black pepper - 1/4 teaspoon
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. In a large bowl, combine the sesame oil, soy sauce, honey, minced garlic, and black pepper to create the marinade.
2. Add the zucchini, bell pepper, carrot, mushrooms, and green onions to the marinade, tossing well to ensure all vegetables are evenly coated.
3. Cover the bowl with plastic wrap and let the vegetables marinate in the refrigerator for at least 15 minutes.
4. Preheat a grill or grill pan over medium-high heat.
5. Once hot, place the marinated vegetables onto the grill and cook for 5-7 minutes on each side, or until they are tender and have grill marks.
6. Remove the vegetables from the grill, sprinkle with sesame seeds, and serve warm.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories while providing dietary fiber for digestive health.

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