Vegetable Crudite Rolls with Spicy Thai Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In the Thai manner, the vegetables are rolled up in lettuce leaves and dunked in the sauce. Ingredients:
1/4 cup fresh lemon juice |
2 tablespoons thai fish sauce |
1/4 teaspoon black pepper |
5 large portobello mushroom caps (about 2 pounds) |
cooking spray |
1/2 pound green beans, trimmed |
6 romaine lettuce leaves |
6 radicchio leaves |
1 large red bell pepper, seeded and cut into 1/2-inch strips |
1 (15-ounce) can whole baby corn, drained |
1/2 cup chopped basil leaves |
spicy thai dipping sauce |
Directions:
1. Prepare grill or broiler.
2. Combine first 4 ingredients in a large zip-top plastic bag, and seal. Marinate 15 minutes, turning occasionally. Remove mushrooms from bag; discard marinade. Place mushrooms on a grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side. Cut mushrooms into 1/2-inch-thick slices; set aside.
3. Steam green beans, covered, 5 minutes or until tender.
4. Arrange romaine and radicchio leaves on a large platter. Divide mushrooms, green beans, bell pepper, and corn evenly over lettuce. Sprinkle with basil. Roll up, and serve with Spicy Thai Dipping Sauce.
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