Grilled Summer Vegetables with Savory and Sweet Sauce
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 347
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 73
- Dietary Fiber
- 7
- Sugar
- 42
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 2868
- Total: 20 min
- Active: 20 min
Ingredients
Savory and Sweet Sauce:
1/2 cup fish sauce
1/2 cup honey
3 cloves garlic, chopped
3 fresh Thai bird chiles, chopped
Juice of 2 limes
Kosher salt
Vegetables:
2 carrots, halved lengthwise
2 medium yellow squash, halved lengthwise
2 medium zucchini, halved lengthwise
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Directions
Special equipment:
an open fire set up with a grill grate- 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.
- 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.
- 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.