Spicy Thai Vegetables

Spicy Thai Vegetables
Makes 6
Prep 25 m
Marinate 15 m
Grill 13 m



  1. 1 of 4 In a mini chopper, combine soy sauce, oil, lime juice, fish sauce, ginger, lemongrass, sugar and chopped Thai chile or serrano. Whirl to blend. Place in a dish with bok choy, scallions and whole Thai chiles, if using. Marinate 15 minutes.
  2. 2 of 4 Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates.
  3. 3 of 4 Remove vegetables from marinade and reserve remaining liquid. Grill bok choy for about 4 minutes per side, and scallions and chiles (if using) for 2 to 3 minutes per side. Remove to a platter.
  4. 4 of 4 Place a grilling grid on grill and heat for a few minutes. Grill tomatoes and sugar snap peas on grid for about 5 minutes, turning frequently. Remove to platter with other vegetables; drizzle with reserved marinade. Serve with lime wedges for squeezing and, if desired, hot chili oil. Garnish with Thai basil, if desired.
Nutrition Information for Spicy Thai Vegetables
Servings Per Recipe: 6
Per Serving: 10 g carb., 3 g fiber, 4 g pro., 607 mg sodium, 96 kcal cal., 5 g Fat, total, 0 mg chol., 0 g sat. fat