Korean BBQ Veggies

Korean BBQ Veggies are a vibrant and flavorful dish featuring a medley of grilled vegetables marinated in a savory, soy-based sauce. This dairy-free recipe captures the essence of Korean BBQ while offering a healthy and satisfying option for all vegetable lovers.

Ingredients

• Zucchini - 1 medium, sliced
• Bell pepper (red or yellow) - 1, sliced
• Mushrooms (shiitake or button) - 200 grams, halved
• Carrot - 1 medium, julienned
• Red onion - 1 small, sliced
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Brown sugar - 1 teaspoon
• Sesame seeds - 1 tablespoon, for garnish
• Green onions - 2, chopped, for garnish

Steps

1. In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and brown sugar to create the marinade.
2. Add the sliced zucchini, bell pepper, mushrooms, carrot, and red onion to the marinade. Toss well to ensure all vegetables are coated. Let them marinate for at least 15 minutes.
3. Preheat a grill or grill pan over medium-high heat. If using a grill pan, lightly oil it to prevent sticking.
4. Grill the marinated vegetables for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.
5. Remove from the grill and transfer to a serving platter. Garnish with sesame seeds and chopped green onions before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories and high in fiber, aiding digestion and weight management.

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