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Asian Marinaded Vegetables with Thai Peanut Sauce




Difficulty:Easy
Prep Time:20 Minutes
Cook Time:10 Minutes
Serves:50

Nutritional Information

This recipe was featured at our May 2014 Eggfest. All recipes are based on a sampling size portion.

Ingredients

  • For the Marinade:
  • 1 cup vegetable oil
  • 1/2 cup soy sauce
  • 1/2 cup pineapple juice
  • 1/2 cup brown sugar, packed
  • 2 tablespoons chopped garlic
  • 1/4 onion, julienned
  • 1/2 cup shredded carrots
  • 1 tablespoon ground ginger
  • 1 1/2 tablespoons crushed red pepper
  • For the Thai Peanut Sauce:
  • 3/4 cup creamy peanut butter
  • 1/2 cup coconut milk
  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons Rice vinegar
  • 1 1/2 teaspoons fish sauce
  • 1/2 teaspoon ground ginger
  • 2 tablespoons chopped cilantro
  • 1 1/2 teaspoons Sriracha
  • 2 1/2 pounds mixed vegetables of choice, cut into 1

Directions

  • 1. Add all ingredients for marinade into a large bowl. Use a wire whisk to stir until oil, brown sugar, and all ingredients have blended smoothly together.
  • 2. Pour marinade over the vegetables. Cover with a lid and refrigerate for at least one hour. Note: You can also marinate for up to 24 hours in advance—recommended for more flavor.
  • 3. For the Sauce: In a bowl, mix the peanut butter, coconut milk, lime juice, soy sauce, rice vinegar, fish sauce, hot sauce, ginger and garlic. Mix in the cilantro just before serving.
  • 4. Preheat the EGG to 400º using direct heat, a cast iron grate and a grilling basket. Remove the vegetables from the marinade and grill for a few minutes per side or until they become fork tender. Remove from the grill and serve with the peanut sauce.
  • 5. Note: This recipe would be enough for about 10 standard side dish servings.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828