Vietnamese Grilled Vegetable Salad
Source of Recipe
AMA Family Health Cookbook
List of Ingredients
1 tablespoon sesame seeds
1/4 cup chicken broth
3 tablespoons fresh lime juice
2 tablespoons fish sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon honey
2 cloves garlic, finely chopped
1 teaspoon minced jalapeno pepper
2 tablespoons chopped fresh basil
3 Japanese eggplants (1/4 lb each)
1 medium zucchini
1 medium crookneck squash
1/4 pound shiitake mushrooms (trim stems)
9 cups red and green leaf lettucesRecipe
In small skillet over high heat, toss the sesame seeds until they become fragrant, about 2 minutes. Immediately remove the seeds from the pan and let them cool. In a small bowl,whisk together the broth, lime juice, fish sauce, sesame oil, soy sauce, honey, garlic, and jalapeno pepper. Pour about half the marinade into a shallow dish just large enough to hold the vegetables. Add the basil and toasted sesame seeds to the remaining marinade and reserve to use as a vinaigrette.
Prepare a medium bbq fire or preheat the oven to 500ºF. Trim eggplants and squashes, then cut them all into lengthwise slices slightly less than 1/2" thick. Place sliced veggies and mushrooms into the marinade and turn to coat. Grill veggies directly on grill rack or roast them in oven in a single layer on baking sheet, turning once and brushing with the marinade, until tender (6-8 minutes). In a bowl, toss lettuces with half of reserved vinaigrette, then transfer to plates. Arrange veggies on lettuce, then drizzle with remaining dressing. Makes 6 side-dish servings.
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