Grilled Pinakbet Recipe

This grilled pinakbet recipe is a makeover from the traditional Filipino vegetable dish.

Give traditional pinakbet a makeover by grilling the vegetables and tossing them in either a tasty bagoong vinaigrette or a creamy bagoong-yogurt dressing.

Grilled Pinakbet Recipe

Isi Laureano
This grilled pinakbet recipe is a makeover from the traditional Filipino vegetable dish.
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Side Dishes
Cuisine Filipino
Servings 5

Ingredients
  

Grilled Pinakbet Ingredients

  • 10 medium Shrimp
  • 1/2 medium squash (kalabasa) peeled and sliced into squares
  • 3 medium native tomatoes sliced in half
  • 1 medium red onion sliced into rings
  • 1 medim bittermelon sliced
  • 5 Small eggplant sliced in half
  • 5 Small okra
  • 1 bunch winged beans (sigarilyas) sliced into bite-sized pieces
  • lima beans (patani)
  • olive oil to drizzle
  • Salt to taste
  • 2 tablespoons vegetable oil
  • 1 small bunch corkwood tree flowers (katuray) Optional
  • 2 tablespoons bottled bagoong alamang
  • 1 tablespoon Calamansi Juice
  • 1 green finger chili (siling pangsigang)
  • 5 tablespoons olive oil
  • 2 tablespoons bottled bagoong alamang
  • 1 tablespoon Calamansi Juice
  • 1 green finger chili (siling pangsigang)
  • 5 tablespoons olive oil
  • 1 Cup plain yogurt

Instructions
 

  • Toss shrimps and vegetables (except corkwood tree flowers, or katuray) with olive oil, salt, pepper, and ginger. Heat vegetable oil on a griller or grill pan. Grill shrimps and vegetables until just cooked. Make sure vegetables are not soggy.
  • Make the bagoong vinaigrette: Mix all bottled bagoong alamang, calamansi juice, green finger chili, and olive oil in a bowl.
  • Make the bagoong-yogurt dressing: mix bottled bagoong, calamansi juice, green finger chili, olive oil, and yogurt in a bowl.
  • Place shrimps, vegetables, and katuray on a platter. Drizzle with desired dressing or serve dressings on the side.
Keyword pinakbet recipe
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