Steamed Vegetables with Thai Spicy Dip

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Steamed Vegetables with Thai Spicy Dip

 

1 head broccoli divided into florets

1 lb. asparagus, trimmed

1 cup green beans, trimmed

1/2 head cauliflower, divided into florets

8 baby corn cobs

1 cup snow peas or sugar snap peas

 

1 fresh green chilli, seeded

4 shallots, peeled

4 peeled garlic cloves

2 tomatoes, cut in halves

5 eggplants

2 tbsps. lemon juice

1/2 tsp. salt

2 tbsps. soy sauce

1 tsp. granulated sugar

 

Place the broccoli, green beans, asparagus and cauliflower in a steamer and

steam over boiling water for about 4 minutes until just tender sufficient enough

for a crunchy bite. Transfer them in a bowl then add the corn cobs and snow peas

or sugar snap peas. Season with a little salt to taste. Toss to mix, then set

aside. Prepare the dip by preheating the grill. Wrap the chilli, garlic cloves,

shallots, tomatoes and eggplants in a foil package. Grill for 10 minutes, until

the vegetables have softened. Turn the package over once or twice. Unwrap the

foil and tip its contents into a mortar or food processor. Add the lemon juice,

soy sauce, salt and sugar. Pound with a pestle or process to a fairly liquid

taste. Scrape the dip into a serving bowl. Serve, surrounded by the steamed and

raw vegetables. Serves 4.