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–+ servings

Asian Flavored Grilled Vegetables

We have grilled vegetables at least twice a week when the summer rolls around and it is too hot to think about turning on an oven. This is one of our favorite marinades and was adapted from Cooks Illustrated. I prefer to use a zester to mince the ginger (love the flavor except when I get a chunk of it). This recipe is lovely on its own, or served over brown rice or lp rice (depending upon your phe allowance). You can always switch it up and use the veggies you like. Only the mushroom needs to marinate before grilling. Keep the lid closed for a gas grill and open when cooking over charcoal. Leftovers are delicious in a lp-wrap or in a salad. The same marinade is nice for a chicken breast or flank steak, making this an easy meal for the entire family.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 platter
Course: Dinner, Entrees, Sides
Calories: 245.3
Ingredients Method Nutrition Notes

Nutrition

Serving: 0.17gCalories: 245.3kcalProtein: 3.787gPhe: 136.7mgPKU Exchanges: 9.11exch

Ingredients
  

Primary Ingredient Group
  • 2 TBSP La Choy Soy Sauce
  • 1/4 c Bragg's Coconut Aminos
  • 3 TBSP Honey
  • 1/4 c Rice vinegar
  • 2 TBSP Water
  • 2 tsp Sesame oil
  • 6 TBSP Peanut oil 1/4 cup + 2 tablespoons
  • 1 TBSP Fresh ginger minced
  • 4 units Garlic minced
  • 1/4 tsp Salt and pepper to taste
Vegetables
  • 3 units Portobello mushrooms stems removed and caps wiped clean with damp paper towel
  • 480 g Eggplant, 1 large ends trimmed and cut crosswise into ¾-inch thick rounds
  • 400 g Zucchini, 2 medium trimmed and sliced lengthwise into ½ inch strips
  • 175 g Red peppers, 2 cut into quarters lengthwise with core and seeds removed
  • 200 g Red onion, 1 large
  • 18 g Scallions, 3 sliced thin

Method
 

  1. Combine the soy sauce, honey, two tablespoons of the vinegar and water in a small skillet. Bring to a boil over medium high heat and simmer until slightly thickened. Remove from heat and stir in the sesame oil. Set aside. Soy glaze is 100 mg phe total or .6 mg/gm.
  2. Combine the peanut oil, remaining vinegar, ginger, garlic and salt and pepper to taste in a medium sized bowl.
  3. Place portabellas in a Ziploc bag with ¼ of the peanut oil mix. Shake to coat and let marinate for at least an hour at room temperature.
  4. Preheat grill with lid down and all burners on high for 15 minutes. Reduce to medium-hot (you should be able to hold your hand 5 inches above the grate for 3 to 4 seconds.
  5. Place the remaining veggies on a platter and with a basting brush apply a thin layer of the peanut oil mix. Add more peanut oil if needed.
  6. Mushrooms: place gill side down, cook for 5 minutes, turn over and grill for another 5 minutes. (approx .9 mg/gm)
  7. Eggplant: 8 to 10 minutes, turning once. (approx .7 mg/gm)
  8. Onions: 10 to 12 minutes, turning once. (approx .4 mg/gm)
  9. Zucchini: 8 to 10 minutes, turning once. (approx .6 mg/gm)
  10. Peppers: 7 to 9 minutes, turning once. (approx .4 mg/gm)
  11. Transfer vegetables to a serving platter and drizzle with thickened soy mixture and sprinkle with scallions. Serve hot, warm or at room temperature.

Notes

To lower the phe content, a combo of soy sauce and coconut amino are used. If you go all soy sauce, just use 1/4 cup total and adjust the phe.
Leftovers delicious in a wrap or salad.

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