Grilled Asian Vegetables in a Soya-Ginger Vinaigrette
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Prep Time: 10 mins
Cooking Time: 8 mins
Serves: 4
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Ingredients
1-2 Red Peppers
2 Japanese Eggplants
2 bunches Baby Bok Choy, quartered
1 bunch Asparagus, peeled
1 bunch Green Onions
Olive Oil
Sesame Oil
Ingredients for the Vinaigrette
1/4 cup Light Soya or Tamari Sauce
1/2 cup Canola Oil
2 tbsp. Fresh Lime Juice (4 limes plus zest)
2 tbsp. Rice Vinegar
1/2 tsp. Sesame Oil
1/2 tsp. Thai Curry Paste
2 tsp. Grated Fresh Ginger
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Indoor Preparation
Clean and cut vegetables. Brush with olive oil mixed with a touch of sesame oil. Grill vegetables lightly until tender-crisp (medium-high heat). Red peppers should go on first, then eggplant, bok choy, asparagus and green onions. Peppers take approximately 5 minutes to grill, asparagus 3 minutes.
Remove vegetables from grill and trim scorched leaves from bok choy. Drizzle vegetables with soya-ginger vinaigrette. Reserve some vinaigrette to brush grilled salmon (see Grilled Salmon in the Fish section under Recipes). Set aside.
Serve slightly warm or at room temperature with salmon.
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