Grilled Veggies with a Delightful Ponzu Glaze!

Vegetables are a great choice for grilling and whether cooking over an open fire, which imparts a lovely smoky flavor or on a handy indoor electric grill, the possibilities are endless.

While most vegetables do very well on the grill, corn on the cob, summer squash, red, green and gold bell peppers are perennial favorites.

Vegetables with high moisture content, such as leafy greens, celery and cucumbers would not be great grilling options. You should choose fresh vegetables that are still firm to the touch with bright skin without bruises or blemishes. 

Zucchini and yellow squash can be sliced lengthwise and bell peppers cut into large pieces. Corn on the cob divided into 4 inch pieces is easier to handle on the grill and on the plate, too.

Vegetables will cook more evenly and are less likely to char or stick to the grill if they are first brushed with a little olive oil and then sprinkled with sea salt and coarse black pepper.

Ponzu glazed grilled veggies is a quick and easy dish that adds a layer of sophistication to the usual cookout fare. Enough for a crowd, this recipe calls for several pounds of yellow squash and zucchini, a half dozen bell peppers and eight ears of corn.

The glaze is based on a premium soy ponzu dressing, made with sudachi citrus, a unique imported Japanese lime. This ponzu from Marukan Vinegars is gluten free and has a distinct, refreshing citrus flavor

Colorful Grilled Vegetables with a Soy Ponzu Glaze
8 Servings

For the glaze:
2 cups apple juice
2 teaspoons lemon zest
1/2 teaspoon granulated garlic
1/4 cup coconut palm sugar
1/4 cup Marukan Ponzu Premium Soy Dressing w/Sudachi Citrus

In a small saucepan, combine the juice, zest, sugar and Ponzu dressing and bring to a boil over medium heat. Simmer until reduced to 1 cup, about 20 minutes. Stir in zest and set aside.

For the grilled vegetables:
3 to 4 Tablespoons extra-virgin olive oil
assortment of colorful, seasonal vegetables, such as:
3 pounds summer squash cut lengthwise in 1/4 inch slices
3 pounds zucchini cut lengthwise in 1/4 inch slices
6 mixed sweet bell peppers (red, green or orange), seeded and halved
salt and freshly ground pepper to taste
8 ears of fresh corn, broken into 4” pieces

Brush vegetables oil to coat lightly and season with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred Lightly brush glaze on both sides of the vegetables just before removing from the grill

Nutrition Analysis: 3 cups*
Calories 247 Protein  8g, Carbohydrates  44g, Fiber 9g, Fat 7g, Cholesterol 0mg, Calcium 71mg, Sodium 729mg
* nutrition analyses are calculated on weight, the actual volume is generally higher

Marie Oser is a best-selling author, writer/producer and host of VegTV. Her latest book is The Skinny on Soy.  Follow Marie on Facebook and Twitter

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