Grilled Vegetable Platter

This Grilled Vegetable Platter is a vibrant and flavorful vegan Thai BBQ dish featuring a medley of seasonal vegetables marinated in a rich, zesty sauce. Perfect for sharing, it captures the essence of Thai cuisine with its balance of sweet, spicy, and savory flavors.

Ingredients

• Zucchini - 1 medium
• Red bell pepper - 1
• Yellow bell pepper - 1
• Eggplant - 1 small
• Mushrooms (shiitake or button) - 200 grams
• Red onion - 1 medium
• Fresh basil leaves - 1/4 cup
• Coconut oil - 2 tablespoons
• Thai red curry paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Maple syrup - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the grill or grill pan over medium heat.
2. Wash and slice the zucchini, red bell pepper, yellow bell pepper, and eggplant into bite-sized pieces.
3. Clean the mushrooms and slice the red onion into thick rings.
4. In a mixing bowl, combine coconut oil, Thai red curry paste, soy sauce, lime juice, maple syrup, salt, and black pepper to create the marinade.
5. Add the sliced vegetables to the marinade and toss to ensure they are well coated. Let them marinate for at least 10 minutes.
6. Thread the marinated vegetables onto skewers, alternating between different types for variety.
7. Grill the skewers for about 10-15 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.
8. Remove the skewers from the grill and let them cool slightly.
9. Garnish with fresh basil leaves before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 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.

Tags