Ingredients with Measurements:
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 zucchini, sliced into rounds
- 1 eggplant, sliced into rounds
- 1 red onion, sliced into rounds
- 1/4 cup Kroeung paste
- 1/4 cup olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Grill pan or outdoor grill
Step-by-Step Instructions:
1. In a large bowl, mix together the Kroeung paste, olive oil, salt, and pepper.
2. Add the sliced vegetables to the bowl and toss to coat evenly with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Preheat your grill pan or outdoor grill to medium-high heat.
5. Remove the vegetables from the marinade and place them on the grill pan or grill.
6. Cook for 5-7 minutes on each side, or until the vegetables are tender and lightly charred.
7. Remove from the heat and serve immediately.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes
- Cooking time: 10-14 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 11g
- Carbohydrates: 15g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- Kroeung paste: You can substitute with any other Southeast Asian spice paste, such as Thai green curry paste or Vietnamese lemongrass paste.
- Olive oil: You can substitute with any other neutral oil, such as canola oil or vegetable oil.
- Vegetables: You can use any other vegetables that are suitable for grilling, such as mushrooms, asparagus, or cherry tomatoes.
Variations:
- Add some chopped fresh herbs, such as cilantro or basil, to the marinade for extra flavor.
- Serve the grilled vegetables with a dollop of Greek yogurt or tzatziki sauce for a creamy contrast.
- Add some grilled chicken or shrimp to the dish for a complete meal.
Tips and Tricks:
- Make sure to slice the vegetables evenly so that they cook evenly on the grill.
- Don't overcrowd the grill pan or grill, as this can cause the vegetables to steam instead of grill.
- Use a grill basket or skewers to prevent small pieces of vegetables from falling through the grill grates.
- Brush the vegetables with the leftover marinade while grilling for extra flavor.
Storage Instructions:
- Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the grilled vegetables, simply microwave them for 1-2 minutes or until heated through.
Presentation Ideas:
- Arrange the grilled vegetables on a platter and sprinkle with some chopped fresh herbs for a pop of color.
- Serve the vegetables in individual bowls or on plates for a more formal presentation.
Garnishes:
- Chopped fresh herbs, such as cilantro or basil
- Lemon or lime wedges
- Crumbled feta cheese
Pairings:
- Serve the grilled vegetables with some crusty bread or pita for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Couscous or quinoa salad
- Roasted potatoes or sweet potatoes
- Grilled corn on the cob
Troubleshooting Advice:
- If the vegetables are sticking to the grill pan or grill, brush them with some oil before grilling.
- If the vegetables are not cooking evenly, adjust the heat or move them around on the grill.
Food Safety Advice:
- Make sure to wash the vegetables thoroughly before slicing and grilling.
- Use separate cutting boards and utensils for raw vegetables and meat to prevent cross-contamination.
Food History:
- Kroeung is a spice paste used in Cambodian cuisine, typically made with lemongrass, galangal, turmeric, garlic, shallots, and chili peppers.
Flavor Profiles:
- The Kroeung paste adds a fragrant and slightly spicy flavor to the grilled vegetables, while the grilling process adds a smoky and charred flavor.
Serving Suggestions:
- Serve the grilled vegetables as a side dish or as a vegetarian main course.
- This dish is perfect for a summer barbecue or outdoor gathering.
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Region: Cambodian