Thai-Style Grilled Vegetables
- 2 red bell peppers
- 2 yellow bell peppers
- 2 Chinese eggplants
- 6 cloves garlic
- 1 tablespoon whole coriander
- 2 teaspoons fish sauce
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
Heat a grill to medium.
Cut the peppers and eggplant lengthwise into quarters and put into a large mixing bowl.
Add the garlic and coriander, to a mortar and pestle, and crush them into a chunky paste. Transfer the paste to the mixing bowl with the vegetables. Add the remaining ingredients and toss to coat well. Put on the hot grill and cook for about 5 to 7 minutes on each side.
Grill marks are great and add some texture to the dish.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Art Chudabala