Grilled Asian Vegetables Recipes

ASIAN VEGETABLE STIR FRY

Steps:

• In a large skillet or wok, combine oil, water, broccoli, bell pepper, garlic and ginger. Cook on medium heat for 1 minute. Add carrots, mushrooms, cashews and cabbage and stir fry for 2 minutes.
• Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.
• Serve alone or over rice or noodles.

THAI-STYLE GRILLED VEGETABLES

Steps:

• Heat a grill to medium.
• Cut the peppers and eggplant lengthwise into quarters and put into a large mixing bowl.
• Add the garlic and coriander, to a mortar and pestle, and crush them into a chunky paste. Transfer the paste to the mixing bowl with the vegetables. Add the remaining ingredients and toss to coat well. Put on the hot grill and cook for about 5 to 7 minutes on each side.

THE BEST GRILLED VEGETABLES MARINADE

Steps:

• Set out a 1-2 cup measuring pitcher. Measure all ingredients into the pitcher. Whisk until smooth. (Use immediately or cover and refrigerate for later use.)
• Trim and slice all the vegetables into long strips. This makes them less likely to fall through the grill grates.
• Place the vegetables on a large rimmed baking sheet. Pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade.
• Allow the vegetables to marinate for 30+ minutes. (Or up to several hours.)
• Meanwhile, preheat the grill to medium heat, about 350 degrees F.
• Once the grill is hot, place the carrots on first, laying them across the grates so they don't fall through. Let the carrots grill for 3-4 minutes, then flip them over. Then lay the rest of the vegetables on the grill. Grill another 8-10 minutes, flipping once. Remove with tongs.

GRILLED ASIAN GARLIC STEAK SKEWERS

Steps:

• Cut steak into one inch cubes.
• In a large bowl whisk together soy sauce, garlic, sesame oil, olive oil, sugar, ginger and sesame seeds. Add the steak and toss to coat in marinade. Marinate for 3 hours or overnight.
• Preheat the grill to medium high heat. Thread the meat, red onion, and bell pepper onto the skewers. Grill for 8-10 minutes until the meat is done to desired liking.

GRILLED VEGETABLE (WITH BEST MARINADE)

Steps:

• Cut the zucchini, red pepper and red onion.
• Prepare marinade by whisking together the oil, salt, pepper, garlic, onion, and paprika.
• Add the vegetables into a large bowl and pour the marinade over the vegetables. Allow to marinade for at least 30 minutes.
• Preheat the grill to medium/high heat.
• Once the grill is hot, add the vegetables onto the grill. Cook the veggies for about 8-10 minutes (about 4-5 minutes per side). Cook until the vegetables are browned and reach desired tenderness.
• Add the vegetables into a serving bowl and top with fresh chopped greens for serving.
• Enjoy!

GRILLED CABBAGE WITH ASIAN INSPIRED GLAZE RECIPE

Steps:

• Heat the grill to high.
• Slice the cabbage into one inch thick rounds or steaks. You can cut the head in half down through the core first and then slice. Coat both sides with EVOO, salt & pepper, and the dried herb of choice.
• Place the cabbage slices on the grill and close the top. Cook for 10 minutes until edges are crispy and inner leaves are tender. Depending on the size of your grill, you will likely have to do this in batches. Keep cooked slices warm in a low oven.
• You can serve as is or rough chop the cabbage and top with an Asian inspired glaze drizzled over the it. See the glaze recipe below.
• Start this approximately 8 minutes before grilling the cabbage.
• In a small saucepan, mix the vinegar, honey, tamari, and ginger. Bring to a boil and then turn down to a slow simmer. Cook until reduced to the point where the glaze coats the back of a spoon, stirring occasionally. This will take approximately 18 minutes.
• Drizzle the warm glaze over the chopped, grilled cabbage and serve.
• This cabbage side dish pairs nicely with thinly sliced and grilled pork and grilled fruit, such as peaches or figs. The glaze can go over all components. This is a lovely summer dinner to enjoy outdoors with a glass of prosecco.

GRILLED VEGETABLES KOREAN-STYLE

Steps:

• 1. Slice the eggplant and zucchini into quarter inch slices.
• 2. Coat the vegetables in oil and grill in a grill pan or gas grill until veggies are tender, but still hold their shape.
• 3. Add the remaining ingredients and gently toss.

ASIAN-STYLE CHICKEN AND VEGETABLES

Steps:

• Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
• Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
• Whisk cornstarch and 1/2 cup water together in bowl.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
• Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
• Sprinkle sesame and peanuts over chicken and vegetables before serving.

GRILLED ASIAN VEGETABLE COUSCOUS

Steps:

• For the glaze: Whisk together the mirin, light soy, olive oil, sugar, ginger, salt and garlic in a small bowl until dissolved and combined.
• For the vegetables: Preheat a gas grill or stovetop grill pan to medium-high heat. Brush all the vegetables with the glaze and grill, turning frequently and brushing with more glaze as they cook until crisp-tender, 2 to 3 minutes. Remove the vegetables from the grill and let stand for a few minutes before chopping into bite-size pieces.
• For the couscous: Put the couscous in a large bowl. Pour the hot broth over and stir to coat. Cover the bowl with plastic wrap and let stand until the liquid is absorbed, about 5 minutes.
• Meanwhile whisk together the light soy, olive oil, sesame oil and lemon juice in a small bowl until combined. Uncover the couscous, pour in about 2 tablespoons of the soy mixture and fluff with a fork. Add half of the cilantro and toss gently.
• Spoon the couscous onto a serving platter and arrange the chopped vegetables over and around it. Drizzle more of the soy mixture over the vegetables, if desired, and sprinkle with salt and black pepper. Serve immediately.

ASIAN GRILLED VEGETABLES

Steps:

• Cut pepper into 1" cubes, Cut onion in half and then quarter and separate the layers. Slice zucchini into 1/2" thick discs. Place in a mixing bowl and ddd the rest of the ingredients - toss to coat. Allow to marinate for 30 minutes to 6 hours.
• Preheat grill and set gas to low heat (somewhat indirect heat on charcoal)- heat grill wok and add vegetables. Toss briefly and let cook for 2 - 4 minutes before checking for browning. Continue to toss every few minutes until carmelized and fabulous.

GRILLED ASIAN VEGETABLES

Steps:

• Mince and mash garlic to a paste with a pinch of salt. Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature. Meanwhile, halve bok choy lengthwise Thread mushrooms on skewers (through sides). Put on another tray. Cut radishes in half and tread on skewers. Brush vegetables with marinade. Make kebabs: Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Oil grill rack, then grill vegetables until tender 6 minutes. Turn over and baste with some of remaining marinade, then grill until tender, 6 to 8 minutes more.