Coconut Curry Grilled Veggies

Coconut Curry Grilled Veggies is a vibrant and flavorful vegan dish that brings the taste of Thailand to your BBQ. The combination of coconut milk and aromatic curry spices create a delicious marinade that infuses the grilled vegetables with an irresistible tropical flair.

Ingredients

• Zucchini - 1 medium, sliced into half-moons
• Bell pepper (red or yellow) - 1, cut into strips
• Red onion - 1 small, cut into wedges
• Mushrooms (button or cremini) - 200 grams, halved
• Cherry tomatoes - 150 grams
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh cilantro - for garnish
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, whisk together the coconut milk, red curry paste, soy sauce, lime juice, minced garlic, salt, and pepper to create the marinade.
2. Add the sliced zucchini, bell pepper, red onion, mushrooms, and cherry tomatoes to the marinade, and toss to coat evenly.
3. Cover the bowl and let the vegetables marinate in the refrigerator for at least 15 minutes to absorb the flavors.
4. Preheat the grill to medium-high heat and lightly brush the grill grates with olive oil.
5. Using skewers, thread the marinated vegetables onto them, alternating the types of vegetables for a colorful presentation.
6. Grill the vegetable skewers for about 10-12 minutes, turning occasionally, until they are tender and slightly charred.
7. Remove from the grill and garnish with fresh cilantro before serving.

Nutrition

• Calories: 200
• Protein: 3 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from the colorful vegetables.
• Provides healthy fats from coconut milk, promoting heart health.

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