Recipe courtesy of Art Chudabala

Thai-Style Grilled Vegetables

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  • Level: Easy
  • Total: 17 min
  • Prep: 10 min
  • Cook: 7 min
  • Yield: 2 to 3 servings
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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


  1. Heat a grill to medium.
  2. Cut the peppers and eggplant lengthwise into quarters and put into a large mixing bowl.
  3. 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.

Cook’s Note

Grill marks are great and add some texture to the dish.

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