Korean Style Grilled Vegetables

Korean Style Grilled Vegetables feature a vibrant mix of fresh vegetables marinated in a savory-sweet sauce, then grilled to perfection. This gluten-free dish brings a satisfying smoky flavor that pairs beautifully with rice or can be enjoyed on its own.

Ingredients

• Zucchini - 1 medium, sliced into 1/2 inch rounds
• Bell pepper (any color) - 1 medium, sliced into strips
• Carrot - 1 medium, sliced into thin rounds
• Mushrooms (shiitake or button) - 150 grams, halved
• Green onions - 2, chopped into 2-inch pieces
• Sesame oil - 2 tablespoons
• Soy sauce (gluten-free) - 2 tablespoons
• Honey - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame seeds - 1 tablespoon, for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large bowl, combine the sesame oil, gluten-free soy sauce, honey, minced garlic, grated ginger, salt, and black pepper to create the marinade.
2. Add the zucchini, bell pepper, carrot, mushrooms, and green onions to the marinade, tossing to coat all the vegetables evenly. Let marinate for at least 15 minutes.
3. Preheat a grill or grill pan over medium-high heat. Once hot, place the marinated vegetables on the grill in a single layer.
4. Grill the vegetables for about 5-7 minutes on each side, or until they are tender and have nice grill marks. Avoid overcrowding the grill; you may need to do this in batches.
5. Once grilled, remove the vegetables from the grill and place them on a serving platter. Sprinkle with sesame seeds for garnish.
6. Serve warm as a side dish or as a main dish with steamed rice.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 450 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 antioxidants from a variety of colorful vegetables.
• Low in calories and high in fiber, promoting digestive health.

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