Best 5 Grilled Vegetables With Green Curry Marinade Recipes

**Grilled Vegetables with Green Curry Marinade: A Symphony of Flavors**

Embark on a culinary journey with our grilled vegetable platter, where vibrant vegetables meet the tantalizing flavors of a green curry marinade. This delectable dish showcases a medley of garden-fresh produce, each piece carefully selected for its unique texture and flavor profile. From succulent zucchini and bell peppers to tender broccoli and hearty mushrooms, every bite promises a delightful symphony of tastes and textures.

Our green curry marinade elevates the vegetables to new heights with its aromatic blend of herbs and spices. Infused with the distinct flavors of lemongrass, galangal, and kaffir lime leaves, this marinade imparts a zesty and slightly spicy kick that complements the natural sweetness of the vegetables. Whether you're hosting a summer barbecue or seeking a healthy and flavorful side dish, our grilled vegetables with green curry marinade are sure to impress.

**Grilled Vegetables with Green Curry Marinade, a flavor-packed extravaganza**:

1. **Classic Grilled Vegetables**: Discover the timeless appeal of grilled vegetables, where simplicity meets perfection. This recipe features an assortment of colorful vegetables, lightly seasoned and grilled to perfection, bringing out their natural sweetness and smoky goodness.

2. **Green Curry Grilled Vegetables**: Elevate your grilling experience with the vibrant flavors of green curry. This marinade, crafted with a harmonious blend of herbs, spices, and coconut milk, infuses the vegetables with a tantalizing taste that will transport your taste buds to Southeast Asia.

3. **Thai Grilled Vegetables**: Embark on a culinary expedition to Thailand with this authentic grilled vegetable recipe. Marinated in a fragrant blend of lemongrass, galangal, and kaffir lime leaves, these vegetables exude an exotic aroma and a medley of flavors that will leave you craving more.

4. **Kabob-Style Grilled Vegetables**: Transform your grilled vegetables into a delightful kabob experience. Skewered with colorful bell peppers, zucchini, and mushrooms, these kabobs are brushed with a tangy green curry sauce, creating a delightful interplay of flavors and textures in every bite.

5. **Grilled Vegetables with Green Curry Dipping Sauce**: Indulge in the versatility of grilled vegetables paired with a delectable green curry dipping sauce. This rich and creamy sauce, bursting with the flavors of lemongrass, galangal, and coconut milk, adds an extra layer of taste and complexity to the tender-crisp vegetables.

Here are our top 5 tried and tested recipes!

GREEN CURRY MARINATED GRILLED BASS

Green Curry Marinated Grilled Bass image

Provided by Bobby Flay

Categories main-dish

Time 1h10m

Number Of Ingredients 15

Ingredients

2 stalks lemon grass, tough leaves peeled off, cleaned and cut crosswise into 1inch pieces
1 cup firmly packed cilantro leaves
2 large shallots, peeled
3 scallions, ends trimmed
2 tablespoons fresh lime juice
1/2 cup firmly packed basil leaves
4 jalapeno peppers, coarsely chopped
1 teaspoon freshly grated ginger
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons vegetable oil
1/2 teaspoon salt
1 cup canned coconut milk
4 striped bass fillets, 6 ounces each
Salt and pepper

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.

THE BEST GRILLED VEGETABLES MARINADE

The Best Grilled Vegetables Marinade image

This Grilled Vegetables Marinade recipe is the best for making marinated grilled veggies as a healthy, hearty, and flavorful summer side dish!

Provided by Sommer Collier

Categories Main Main Course Side Dish

Time 57m

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
¼ cup balsamic vinegar
3 tablespoons dijon mustard
3 tablespoons honey
1 ½ teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
1 pound carrots (halved or quartered)
1 pound asparagus (trimmed)
2 zucchini (cut into sixths)
2 yellow squash (cut into sixths)
1 large red bell pepper (cut into ½ inch strips)

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.

Nutrition Facts : ServingSize 5 oz, Calories 137 kcal, Carbohydrate 16 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 322 mg, Fiber 4 g, Sugar 12 g

MARINATED GRILLED VEGETABLES

Marinated Grilled Vegetables image

You'll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps for a few days and has so many applications. After the vegetables come off the grill, they soak in a piquant bath of coarse mustard, shallot and vinegar, though you could adjust flavorings as you wish: Add fresh or dried chile; thyme or rosemary; anchovy or capers; or a protein like feta, cubed salami, tofu or chickpeas. Then, use these deeply flavored vegetables on sandwiches, grilled bread, salads, frittatas, alongside grilled meat or fish, and so on.

Provided by Ali Slagle

Categories dinner, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

3/4 cup extra-virgin olive oil, plus more for greasing
1/4 cup red wine vinegar or sherry vinegar
2 tablespoons plus 2 teaspoons whole-grain mustard
1 large shallot, thinly sliced
Kosher salt and black pepper
2 pounds grilling vegetables, such as peppers (bell, shishito, mini), broccoli rabe, broccolini, asparagus, radicchio, fennel, corn, zucchini, eggplant, green beans or snap peas

Steps:

Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.

GRILLED CURRY-COCONUT CHICKEN BREAST

Grilled Curry-Coconut Chicken Breast image

Combine delicious curry flavorings with canned coconut milk to create a tender, mildly-flavored marinade for grilled chicken. Hint: If you love curry, add extra curry to the marinade.

Provided by Bibi

Categories BBQ & Grilled Chicken Breasts

Time 2h20m

Yield 6

Number Of Ingredients 11

Ingredients

1 (14 ounce) can coconut milk
2 tablespoons curry powder
1 medium lime, zested and juiced
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon salt, or to taste
½ teaspoon ground coriander
¼ teaspoon white pepper
3 medium scallions, sliced, white and green parts divided
6 (4 ounce) skinless, boneless chicken cutlets, about 1/2-inch thick
fresh cilantro or parsley for garnish (optional)

Steps:

Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove cutlets from the marinade, shaking off the excess. Discard marinade.
When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.

Nutrition Facts : Calories 351.3 calories, Carbohydrate 14.8 g, Cholesterol 64.6 mg, Fat 24.3 g, Fiber 2.3 g, Protein 20.8 g, SaturatedFat 15.1 g, Sodium 607.9 mg, Sugar 3.3 g

GRILLED & MARINATED SUMMER VEGETABLES

Grilled & marinated summer vegetables image

Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues

Provided by Good Food team

Categories Buffet, Side dish

Time 50m

Number Of Ingredients 8

Ingredients

4 red peppers
3 aubergines , cut into finger thick rounds
3 courgettes , cut diagonally into finger thick slices
4 red onions , cut into finger thick rounds
large bunch flat-leaf parsley , chopped
2 garlic cloves , crushed
5 tbsp sherry vinegar
100ml olive oil

Steps:

Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.

Nutrition Facts : Calories 139 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

Tips:

Select firm vegetables: Choose vegetables that can withstand the heat of the grill without becoming mushy. Good options include zucchini, bell peppers, carrots, and broccoli.
Cut vegetables into uniform pieces: This will help them cook evenly.
Marinate the vegetables for at least 30 minutes: This will help them absorb the flavors of the marinade.
Grill the vegetables over medium heat: This will prevent them from burning.
Baste the vegetables with the marinade while grilling: This will help them stay moist and flavorful.
Serve the vegetables immediately: They are best when served hot and fresh.

Conclusion:

Grilled vegetables with green curry marinade is a delicious and healthy dish that is perfect for a summer cookout. The marinade gives the vegetables a slightly spicy and flavorful taste that is sure to please everyone. This dish is also very easy to make, and it can be made with a variety of vegetables, so you can customize it to your liking. So next time you fire up the grill, be sure to try this recipe for grilled vegetables with green curry marinade. You won't be disappointed!