Grilled Vegetables With Green Curry Marinade Recipes

GRILLED VEGETABLES WITH GREEN CURRY MARINADE

Steps:

• Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
• 2. Put all of the veggies into a large zip-top plastic bag and pour marinade over them. Seal and toss gently to coat veggies. Marinate 30-60 minutes.
• 3. Prepare grill. (I use a gas grill).
• 4. When grill is ready, dump veggies into grill basket and cook over med-high heat for 15-30 minutes (or until cooked to your crispness preference) , gently turning veggies halfway through cooking time.
• 5. Remove from heat and serve, or cool to room temperature and use on a salad.

GREEN CURRY MARINATED GRILLED BASS

Steps:

• Place all ingredients except the coconut milk in the food processor and process until smooth. Transfer puree to medium skillet and cook for 3 minutes. Slowly whisk in the coconut milk until well combined. Let cool. Place bass in a medium baking dish and cover the marinade. Let marinate for 30 minutes. Preheat grill. Season fillets with salt and pepper and grill on each side for 3 minutes or until medium well.

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.

CURRY MARINADE

Steps:

• Place all of the ingredients into the food precessor and blend.
• For chicken or lamb, it is best to cube the meat and marinade overnight before skewering and BBQing.
• For vegetables, add an extra oz. of olive oil and simply brush onto the veggies as you are grilling them.

INDIAN-STYLE GRILLED VEGETABLES

Steps:

• For sauce, in medium bowl, combine yogurt, mint, the 1 teaspoon garam masala, 1/2 t salt and cayenne pepper.
• Cover and chill for at least 1 hour to blend flavors.
• In an extra-large bowl, combine zucchini, eggplant, sweet peppers, red onion, oil, the 1 T garam masala, 1/2 t salt and black pepper; toss gently to coat.
• On 16 (10-inch) skewers, alternately thread vegetables, leaving 1/4 inch between pieces.
• For a charcoal grill, place vegetable skewers on the grill rack directly over medium-hot coals (if necessary, grill half of the vegetable skewers at a time).
• Grill, uncovered, for 8-10 minutes or just until vegetables are tender and lightly charred in spots, turning occasionally.
• For a gas grill, preheat grill; reduce heat to medium-high, place vegetable skewers on grill rack over heat.
• Cover and grill as above.
• Serve grilled vegetables with sauce.