Grilled Panang Vegetables

15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
4 Servings
Grilled Panang Vegetables
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
4 Servings
A Taste of Thai Panang Curry Paste adds sweetness and spice to your grilled vegetables.
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Ingredients

  • 1/2 cup olive oil
  • 1-1.75 oz box Panang Curry Paste
  • 1/2 cup loosely packed fresh basil leaves, chopped
  • 1 teaspoon salt
  • 1 medium red bell pepper, quartered
  • 1 broccoli crown, halved
  • 2 medium zucchini, cut lengthwise
  • 1 large onion, cut in thick slices
  • 1 medium eggplant, sliced
  • Optional: 1 can baby corn, drained

Directions

  1. In a small saucepan, heat oil on medium heat.
  2. Add Panang Curry Paste, basil and salt. Stir until curry is dissolved.
  3. In a large bowl place red bell pepper, broccoli, zucchini, onion, eggplant, and corn.
  4. Pour curry mixture over vegetables.
  5. Toss vegetables to coat evenly.
  6. Cook directly on grill or wrap and seal in foil and place on grill.
  7. Cook for about 15 minutes.
  8. Check vegetables for tenderness.
  9. Serve immediately or chill and add to your favorite salad greens.

In This Recipe

A Taste of Thai Panang Curry Paste
This mild, sweet curry paste gives great flavor to vegetarian curries and stir-frys. Panang Curry Paste’s light spice is perfect for beginners.
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