Coconut Curry Grilled Vegetables

Coconut Curry Grilled Vegetables is a vibrant and flavorful vegan dish that combines the richness of coconut milk with aromatic Thai spices, creating a delightful BBQ experience. Perfectly charred vegetables absorb the curry marinade, making each bite a burst of tropical goodness.

Ingredients

• Zucchini - 1 medium
• Red bell pepper - 1 medium
• Yellow bell pepper - 1 medium
• Red onion - 1 medium
• Mushrooms - 200 grams
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh cilantro - 2 tablespoons, chopped
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the grill to medium-high heat.
2. Wash and cut the zucchini, bell peppers, and red onion into bite-sized pieces. Clean the mushrooms and set all the vegetables aside.
3. In a mixing bowl, combine coconut milk, red curry paste, soy sauce, lime juice, minced garlic, olive oil, salt, and black pepper. Whisk until well mixed.
4. Add the chopped vegetables to the bowl with the coconut curry marinade, tossing them well to ensure they are evenly coated. Let them marinate for about 10-15 minutes.
5. Thread the marinated vegetables onto skewers, ensuring an even distribution of colors and types.
6. Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally until the vegetables are tender and have nice grill marks.
7. Remove the skewers from the grill and sprinkle with fresh cilantro before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from colorful vegetables.
• Coconut milk provides healthy fats which may support heart health.

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