Grilled Thai Vegetables

Grilled Thai Vegetables are a vibrant and flavorful dish, marrying the smoky essence of the grill with fresh, colorful vegetables and a tangy Thai marinade. Perfect for a light meal or as a side dish, these vegetables are sure to delight your taste buds.

Ingredients

• Zucchini - 1 medium
• Red bell pepper - 1 medium
• Yellow bell pepper - 1 medium
• Eggplant - 1 medium
• Carrot - 1 medium
• Mushrooms (button or shiitake) - 150 grams
• Olive oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh cilantro - 2 tablespoons, chopped
• Red chili flakes - 1/2 teaspoon
• Salt - to taste

Steps

1. Preheat the grill to medium-high heat.
2. Wash and slice the zucchini, bell peppers, eggplant, and carrot into manageable pieces.
3. Clean the mushrooms and set aside.
4. In a large bowl, combine olive oil, soy sauce, lime juice, minced garlic, red chili flakes, and salt to make the marinade.
5. Add the sliced vegetables and mushrooms to the bowl, tossing to coat evenly with the marinade. Let them marinate for about 10-15 minutes.
6. Place the marinated vegetables directly on the grill. Grill for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
7. Remove the vegetables from the grill and garnish with fresh chopped cilantro.
8. Serve warm as a main dish or side.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories, making it a great option for weight management.

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