Today we are going to show you how to make Asian Grilled Vegetables.
I’ve said it before, I love vegetables on the grill. They turn out so good, and they are a great side dish for any cookout.
These veggies are particularly delicious as we baste them throughout grilling with an Asian sauce.
Enjoy!
Asian Grilled Vegetables
1 large shallot, minced
4 1/2 tsp balsamic vinegar
2 tbsp soy sauce
1 1/2 tsp dark sesame oil
1 tsp Dijon mustard
1 garlic clove, minced
1/2 tsp sugar
1/2 tsp hot red pepper sauce
1 1/2 lbs eggplant, zucchini, summer squash, sweet peppers, or Portobello mushrooms
In a small mixing bowl combine the shallots, balsamic vinegar, soy sauce, sesame oil, Dijon mustard, garlic, sugar, and hot sauce. Mix well. Set aside.
An item I recommend using for grilling vegetable is a grill basket. These are perfect for grill veggies that are a variety of different sizes. Plus you don’t have to worry about them falling through the grate. Here is the vegetable grill basket I prefer.
Chop up your fresh veggies to the sizes you prefer. Sometimes I like bite size pieces and other times I prefer big pieces.
Set up your gas or charcoal grill for medium-high heat.
Baste the veggies with the Asian sauce you made earlier and place them on the grill. Grilling time will vary depending upon the size of the vegetables. You will want to baste them all through grilling, flipping once half way through.
Once finished serve immediately.
image courtesy of kosherdish/flickr