Korean Grilled Vegetable Salad

Korean Grilled Vegetable Salad is a vibrant and healthy dish that showcases a medley of grilled seasonal vegetables, seasoned with a sweet and tangy Korean dressing. This salad is not only colorful but also packed with flavors that will excite your palate.

Ingredients

• Zucchini - 1 medium (200g)
• Red bell pepper - 1 medium (150g)
• Yellow bell pepper - 1 medium (150g)
• Carrot - 1 medium (100g)
• Shitake mushrooms - 100g
• Green onions - 2 stalks
• Sesame oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Garlic - 1 clove, minced
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat a grill or grill pan over medium heat.
2. Wash and slice the zucchini, bell peppers, carrot, and shitake mushrooms into bite-sized pieces.
3. In a large bowl, combine the sliced vegetables with sesame oil, soy sauce, rice vinegar, honey, minced garlic, salt, and black pepper. Toss well to coat.
4. Place the marinated vegetables on the grill and cook for about 5-7 minutes, turning occasionally until they are tender and have nice grill marks.
5. While the vegetables are grilling, finely chop the green onions.
6. Once the vegetables are grilled, remove them from the heat and let them cool for a few minutes.
7. In a serving bowl, combine the grilled vegetables with chopped green onions and sprinkle with sesame seeds.
8. Serve immediately or chill in the refrigerator for 10-15 minutes before serving for a refreshing option.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and antioxidants from the variety of vegetables.
• Low in calories while providing fiber, promoting digestive health.

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