Hmong 101
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Recipe courtesy of Yia Vang

Grilled Summer Vegetables with Savory and Sweet Sauce

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  • Level: Advanced
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
When grilling vegetables over an open hardwood fire, the key is to watch for the moment when the juices of the vegetables start to render away. At that point you know you’re about 1 minute away from perfectly charred vegetables. Chopped into bites, the grilled carrots, zucchini and yellow squash become little sponges that absorb all the delicious sweet and savory sauce.


Savory and Sweet Sauce:



Special equipment:
an open fire set up with a grill grate 
  1. For the savory and sweet sauce: Whisk together the fish sauce, honey, garlic, Thai bird chiles, lime juice and 1 teaspoon salt in a small bowl. Set aside.
  2. For the vegetables: Set up a hardwood fire and let it burn to low-burning embers (see Cook’s Note). Set up your grate for direct and indirect heat cooking.
  3. Lay the carrots, yellow squash and zucchini on a rimmed baking sheet. Brush with the oil and season with salt and pepper. Place the vegetables, cut-side down, on the grill grate over indirect heat. Grill the vegetables until tender and lightly charred, 5 to 6 minutes. Flip and grill until lightly charred, 2 to 3 minutes more. Transfer to a cutting board and cut into smaller pieces. Toss the vegetables with the sauce in a large bowl.

Cook’s Note

Make sure to use untreated hardwood, such as cherry, hickory or mesquite, that is safe for cooking.