We enjoyed the vegetables that we grilled to make our grilled salad so much that we decided to make a faux stir-fry by grilling veggies. I love grilling with my husband. It ends up being a team effort. Mostly I am just a back-seat griller, but he puts up with it to have company while he is standing over the grill.
I used all of the vegetables that we usually enjoy in a stir-fry and they all did just fine on the grill. I marinated them in Asian dressing for an hour before placing them on the grill and then added a little dressing to them after we pulled them off the grill.
You can buy woks for the grill
, but we made do with our grill tray
. We made a vegetarian stir-fry, but you could easily drill a chicken breast or two wlile you are grilling the vegetables.
- 3 cups snow peas
- 3 cups broccoli
- 1 cup mushrooms
- 1 cup carrots
- 1 cup peppers
- 1 cup bean sprouts
- 1 large onion
- ¼ cup peanut butter
- 3 tablespoons honey
- ⅓ cup rice vinegar
- 3 tablespoons soy sauce ( I use Bragg’s Liquid Aminos to make this gf)
- 2 tablespoons apple juice
- 2 tablespoons oil
- 1 teaspoon grated ginger
- ¼ teaspoon garlic powder
- In a glass bowl, combine peanut butter and honey.
- Microwave for 20 seconds to soften the peanut butter.
- Add the vinegar, juice, oil, ginger, and garlic powder. Use a whisk to thoroughly combine the ingredients.
- Place the vegetable in a large bowl with a lid. Pour ½ cup of dressing over the veggies. Place the lid on the bowl and shake vigorously to coat.
- Marinate for one hour.
- Light the grill.
- Place the vegetables on a grilling tray and grill for 10 - 15 minutes, turning regularly. The time will vary depending on how hot your frill is.
- Remove from the grill, coat with ¼ to ½ of the reserved dressing.
- Serve over rice or noodles.
Pamela @ Brooklyn Farm Girl says
What a great way to use so many garden vegetables, I love this. Thanks for sharing!