A mix of fresh veggies in a tangy marinade. It helps to have a grill basket for this, or really small openings on your grill grates. Orange bell peppers and green beans (instead of asparagus) can also be used. This serves 4 as a side or salad topping, or 2 as a main dish. My green curry paste is fairly mild, so if yours is hot, adjust amount according to tastes.


Servings: 4

  • 1/2 lime, juice of (fresh)
  • 1 orange, juice of (fresh)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh cilantro, minced
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 2 tablespoons green curry paste
  • 1 medium zucchini, unpeeled and cut into 1/4-inch rounds (cut at an angle)
  • 4 -6 large cremini mushrooms, quartered
  • 1/2 yellow bell pepper, seeded and slice into 1/4-inch strips
  • 1/2 red bell pepper, seeded and slice into 1/4-inch strips
  • 1/2 lb fresh asparagus, tough stem ends trimmed and spears cut into 3-inch pieces (use thin spears)
  • 1/2 large purple onion, peeled and cut into rings (separate rings)


  1. 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.
  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.

Nutritional Facts for Grilled Vegetables With Green Curry Marinade:

Serving Size: 1 (231 g)

Servings Per Recipe: 4

Amount Per Serving % Daily Value
Calories 121.4Calories from Fat 65 53%
Total Fat 7.2 g 11%
Saturated Fat 1g 5%
Cholesterol 0 mg 0%
Sodium 8.9mg 0%
Total Carbohydrate 13.6g 4%
Dietary Fiber 3.7g 14%
Sugars 7.2g 29%
Protein 3.3g 6%

Source: http://www.food.com