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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
SAUCE
1 1/2 cups coconut milk
1/2 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon packed light brown sugar
1 tablespoon grated fresh ginger
2 medium garlic cloves, minced
1 serrano chile, seeded, deveined, finely chopped
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime peel
1/4 teaspoon coarse sea salt
1/4 teaspoon pepper
VEGETABLES
8 large button mushroom, halved
8 mini sweet peppers, assorted colors, halved lengthwise
2 small zucchini, halved lengthwise, cut into 1-inch pieces
1 Asian eggplant, halved lengthwise, cut into 1-inch pieces*
1/4 cup dark sesame oil
1/4 teaspoon coarse sea salt
1/4 teaspoon pepper
1. Whisk coconut milk and peanut butter in medium saucepan until smooth. Whisk in soy sauce, brown sugar, ginger, garlic and serrano chile; bring to a gentle boil over medium-high heat. Reduce heat to low; simmer 2 to 3 minutes or until thickened. Remove from heat; stir in all remaining sauce ingredients. (Sauce can be made up to 1 day ahead. Cover and refrigerate; reheat in microwave 30 to 60 seconds or until warm.)
2. Heat grill. Toss vegetable ingredients in large bowl to coat. Thread vegetables alternately onto 8 (10- to 12-inch) metal skewers.
3. Oil grill grates. Grill vegetables, covered, over medium heat or coals 8 to 10 minutes or until vegetables are lightly browned and tender, turning once. Serve with sauce.
4 servings
TIP *Asian eggplants are slender and come in a range of colors from light purple to pink and white. They are delicately flavored, have thinner skin and fewer seeds than the common deep purple eggplant.
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Vegetable Satay with Spicy Peanut Sauce
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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
SAUCE
1 1/2 cups coconut milk
1/2 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon packed light brown sugar
1 tablespoon grated fresh ginger
2 medium garlic cloves, minced
1 serrano chile, seeded, deveined, finely chopped
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime peel
1/4 teaspoon coarse sea salt
1/4 teaspoon pepper
VEGETABLES
8 large button mushroom, halved
8 mini sweet peppers, assorted colors, halved lengthwise
2 small zucchini, halved lengthwise, cut into 1-inch pieces
1 Asian eggplant, halved lengthwise, cut into 1-inch pieces*
1/4 cup dark sesame oil
1/4 teaspoon coarse sea salt
1/4 teaspoon pepper
1. Whisk coconut milk and peanut butter in medium saucepan until smooth. Whisk in soy sauce, brown sugar, ginger, garlic and serrano chile; bring to a gentle boil over medium-high heat. Reduce heat to low; simmer 2 to 3 minutes or until thickened. Remove from heat; stir in all remaining sauce ingredients. (Sauce can be made up to 1 day ahead. Cover and refrigerate; reheat in microwave 30 to 60 seconds or until warm.)
2. Heat grill. Toss vegetable ingredients in large bowl to coat. Thread vegetables alternately onto 8 (10- to 12-inch) metal skewers.
3. Oil grill grates. Grill vegetables, covered, over medium heat or coals 8 to 10 minutes or until vegetables are lightly browned and tender, turning once. Serve with sauce.
4 servings
TIP *Asian eggplants are slender and come in a range of colors from light purple to pink and white. They are delicately flavored, have thinner skin and fewer seeds than the common deep purple eggplant.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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