Ingredients
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2 medium eggplants, cut into thick rounds eggplant2 medium eggplants, cut into thick rounds
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1 red bell pepper, chopped into large chunks red bell pepper1 red bell pepper, chopped into large chunks
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1 yellow bell pepper, chopped into large chunks yellow bell pepper1 yellow bell pepper, chopped into large chunks
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8 baby bella mushrooms, cleaned and stems removed baby bella mushrooms8 baby bella mushrooms, cleaned and stems removed
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1 small red onion, cut into wedges red onion1 small red onion, cut into wedges
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1/4 cup fresh cilantro, chopped (plus more for garnish) fresh cilantro1/4 cup fresh cilantro, chopped (plus more for garnish)
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2 tablespoons fresh lime juice lime juice2 tablespoons fresh lime juice
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2 tablespoons tamarind paste tamarind paste2 tablespoons tamarind paste
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2 tablespoons coconut milk (full fat) coconut milk2 tablespoons coconut milk (full fat)
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2 tablespoons maple syrup maple syrup2 tablespoons maple syrup
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2 teaspoons soy sauce or tamari (for gluten-free) soy sauce2 teaspoons soy sauce or tamari (for gluten-free)
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1-inch piece fresh ginger, grated ginger1-inch piece fresh ginger, grated
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1/2 teaspoon chili flakes (adjust to taste) chili flakes1/2 teaspoon chili flakes (adjust to taste)
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1/4 cup roasted peanuts (or sunflower seeds for nut-free), roughly chopped roasted peanuts1/4 cup roasted peanuts (or sunflower seeds for nut-free), roughly chopped
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1 tablespoon creamy peanut butter (or sunflower seed butter for nut-free) sunflower seed butter1 tablespoon creamy peanut butter (or sunflower seed butter for nut-free)
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1 tablespoon water water1 tablespoon water
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1 teaspoon rice vinegar rice vinegar1 teaspoon rice vinegar
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Sea salt and black pepper, to taste black pepperSea salt and black pepper, to taste
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Grilled lime halves, for serving grilled limeGrilled lime halves, for serving
Directions
Prepare marinade and peanut-lime sauce, marinate vegetables, thread onto skewers, grill, garnish, and serve with sauce and lime. For a nut-free version, substitute sunflower seeds and sunflower seed butter for the peanuts and peanut butter. Adjust chili flakes to your spice preference. Serve over rice or lettuce cups for a heartier meal.
Steps
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1
Done
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If using wooden skewers, soak them in water for at least 30 minutes. Preheat grill to medium-high. |
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2
Done
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In a bowl, whisk together tamarind paste, coconut milk, maple syrup, soy sauce or tamari, half the lime juice, half the minced garlic, half the grated ginger, chili flakes, sea salt, and black pepper. |
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3
Done
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Add eggplant rounds, bell peppers, mushrooms, and red onion to a large bowl. Pour marinade over veggies, toss to coat, and let marinate for 20–30 minutes. |
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4
Done
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Meanwhile, make the peanut-lime drizzle: In a small bowl, whisk together peanut butter, water, remaining lime juice, rice vinegar, remaining garlic and ginger, and a pinch of salt. Stir in half the chopped cilantro and half the chopped peanuts (or sunflower seeds). Set aside. |
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5
Done
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Thread marinated veggies onto skewers, alternating for color and texture. |
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6
Done
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Grill skewers 4–5 minutes per side until veggies are tender and charred. Grill lime halves cut-side down for 1–2 minutes. |
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7
Done
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Transfer skewers to a platter. Drizzle generously with peanut-lime sauce. Sprinkle with remaining cilantro, peanuts (or seeds), and serve with grilled lime halves. |
