Learn . Laugh . Eat

Grilled Thai Style Veggies

Prep:

Cook:

With a combination of fragrant Thai spices will definitely blast some flavour into your grilled veggies!

1 bunch of coriander

8 cloves garlic, peeled

2 tablespoons fish sauce (adjust amount for personal taste, can use soya sauce for vegetarians)

1 tablespoon water

1 teaspoon freshly ground black pepper

1 tablespoon chilli garlic sauce

1/3 cup vegetable oil

Mix of vegetables cut into bite-sized pieces (any combination of mushrooms, peppers, scallion, zucchini, and yellow summer squash)

  1. Place the coriander, garlic, fish sauce, water, pepper, chilli-garlic sauce in the bowl of a food processor; pulse to form a paste.

  2. With the processor running, pour the oil through the lid spout in a slow stream. Use a spatula to scrape the marinade out of the processor and pour it over the vegetables.

  3. Toss well, cover, and refrigerate for 1 hour.

  4. Meanwhile, prepare a charcoal grill for medium heat. Thread the marinated vegetables onto metal skewers (or wooden skewers that have soaked in water for 30 minutes).

  5. Grill the skewers for 12-15 minutes, turning frequently to prevent burning, until tender and browned around the edges.

  6. Serve with rice, noodles, or as a side dish!


1 bunch of coriander

8 cloves garlic, peeled

2 tablespoons fish sauce (adjust amount for personal taste, can use soya sauce for vegetarians)

1 tablespoon water

1 teaspoon freshly ground black pepper

1 tablespoon chilli garlic sauce

1/3 cup vegetable oil

Mix of vegetables cut into bite-sized pieces (any combination of mushrooms, peppers, scallion, zucchini, and yellow summer squash)


  1. Place the coriander, garlic, fish sauce, water, pepper, chilli-garlic sauce in the bowl of a food processor; pulse to form a paste.

  2. With the processor running, pour the oil through the lid spout in a slow stream. Use a spatula to scrape the marinade out of the processor and pour it over the vegetables.

  3. Toss well, cover, and refrigerate for 1 hour.

  4. Meanwhile, prepare a charcoal grill for medium heat. Thread the marinated vegetables onto metal skewers (or wooden skewers that have soaked in water for 30 minutes).

  5. Grill the skewers for 12-15 minutes, turning frequently to prevent burning, until tender and browned around the edges.

  6. Serve with rice, noodles, or as a side dish!

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