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Thai-Glazed Fruit + Vegetable Grill (serves 4)

Soapstone Griddle Indoor Electric Cooktop Curry

Soapstone Griddle Indoor Electric Cooktop Curry

I adapted this long ago from a recipe by Celia Brooks Brown. Her cookbook, New Vegetarian (Ryland Peters & Small 2001), is a wonderful intro to vegetarian cooking that pleases the palate of vegans (with some egg + dairy substitutions) and omnivores alike. This is nice served with jasmine rice and steamed broccoli.


1 large mango, peeled, seeded + cut into 8 chunks

1 pineapple, peeled, cored + cut into 16 pieces

1 red onion, cut into 8 chunks

2 small zucchini, cut into 8 slices

2 limes, cut into 8 slices

8 shitaki mushrooms, stems removed

1 red bell pepper, seeded + cut into 8 pieces

4 Serrano chiles, halved

8 long metal or bamboo skewers (remember to pre-soak the wood skewers for at least 30 minutes)


Thread skewers with the fruit and vegetables. Place in a large casserole dish and brush generously with barbecue sauce. Cover and marinate in the refrigerator for at least 30 minutes.


Place skewers on a preheated stove top griddle and cook, turning occasionally and basting with barbeque sauce. You want the fruit and vegetables slightly tender and lightly charred for best flavor.


Thai Barbecue Sauce


1/3 cup coconut milk

1/3 cup soy sauce

1/3 cup dark brown sugar

1/3 cup tomato puree

1 teaspoon turmeric

1 piece fresh ginger (about 1”), peeled + coarsely chopped

1 whole lime, ends discarded and rest of lime (including peel) coarsely chopped

1 stalk lemongrass, finely sliced

2 large cloves garlic

3 Tablespoons coconut oil

1-2 bird’s eye chiles (or other chile 50,000-100,000 Scoville heat units)


Place all ingredients in a blender or food processor and blend until smooth.