Ingredients with Measurements:
- 1/2 cup of padaek (Laotian fish sauce)
- 1/4 cup of olive oil
- 2 tablespoons of honey
- 2 tablespoons of lime juice
- 1 tablespoon of minced garlic
- 1 teaspoon of ground black pepper
- 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
- Salt to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a large bowl, whisk together the padaek, olive oil, honey, lime juice, minced garlic, and ground black pepper.
2. Add the sliced bell peppers, zucchini, eggplant, and red onion to the bowl and toss to coat the vegetables with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the grill to medium-high heat.
4. Remove the vegetables from the marinade and season with salt to taste.
5. Place the vegetables on the grill and cook for 5-7 minutes per side, or until they are tender and charred in spots.
6. Remove the vegetables from the grill and transfer them to a serving platter.
7. Garnish with fresh herbs or chopped nuts, if desired.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: 10-14 minutes
Temperature:
- Grill: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 160
- Fat: 10g
- Carbohydrates: 17g
- Protein: 3g
- Fiber: 5g
- Sodium: 960mg
Substitutions for ingredients:
- If you can't find padaek, you can substitute with soy sauce or Worcestershire sauce.
- You can use any vegetables you like, such as mushrooms, asparagus, or cherry tomatoes.
Variations:
- You can add a tablespoon of chopped fresh herbs, such as basil, cilantro, or mint, to the marinade for extra flavor.
- You can also add a teaspoon of chili flakes or a chopped chili pepper for some heat.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook at the same rate.
- Don't overcrowd the grill, or the vegetables won't cook evenly.
- If you don't have a grill, you can also cook the vegetables in a grill pan or on a stovetop griddle.
Storage instructions:
- Store any leftover vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the vegetables in the microwave or in a hot skillet until warmed through.
Presentation ideas:
- Arrange the grilled vegetables on a platter and garnish with fresh herbs or chopped nuts.
Garnishes:
- Fresh herbs, such as basil, cilantro, or mint
- Chopped nuts, such as almonds or peanuts
Pairings:
- Serve the grilled vegetables with rice, quinoa, or couscous for a complete meal.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing
- Grilled bread or pita
Troubleshooting advice:
- If the vegetables are sticking to the grill, brush them with some oil before placing them on the grill.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing and marinating them.
- Use separate cutting boards and utensils for raw meat and vegetables to avoid cross-contamination.
Food history:
- Padaek is a traditional Laotian fish sauce made from fermented fish and salt. It is commonly used in Lao cuisine to add umami flavor to dishes.
Flavor profiles:
- The padaek marinade adds a salty, umami flavor to the grilled vegetables, while the honey and lime juice balance out the saltiness with sweetness and acidity.
Serving suggestions:
- Serve the grilled vegetables as a side dish or as a vegetarian main course.
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Region: Laotian