Grilled and Fried Vegetables


Pre-time: 10 min        Cooking time: 10 min        Calories: 102.8       

Vegetables like Napa cabbage, carrot, baby corn and tomato are a great, tasty and healthy combination. Grilled as in this recipe the combination is lifted to a different level. It gives them a lovely, smoky flavor, deliciously melting in your mouth, but they retain their firmness. A must try for a light, juicy lunch or as a side with a hearty protein.

Ingredients:   Serves 4

  • 1 pound Napa cabbage
  • 1 large carrot (cut into 1 ½ inch sticks)
  • 12 cherry tomatoes (halved)
  • ¼ Kabocha squash ( cut into chunky pieces, skin on)
  • 8 baby corn (cut lengthwise in half)
  • 1 medium onion (halved and sliced)
  • 2 cloves garlic (chopped)
  • 2 inch piece fresh ginger (minced)
  • 1 tbsp light soya sauce
  • 4 tbsp olive oil
  • Sea salt, pepper


  • Cut the Nappa cabbage lengthwise in quarters, remove the stem and separate the leaves.
  • Season the leaves with salt pepper and 2 tbsp olive oil
  • Heat a griddle on medium heat and grill the Nappa leaves, 1 to 2 minutes. Keep aside.
  • Heat a frying pan with the rest of the olive oil on medium heat, add the onions, garlic and ginger, fry for 30 seconds
  • Add the Kobacha squash, carrot and baby corn, fry for another 2 minutes
  • Add the tomato and fry for another 30 seconds
  • Season with the soya sauce, salt and pepper, add the spring onion and allow to rest for 5 minutes.
  • Divide the Nappa cabbage leaves over four individual plates, top with the fried salad mix
  • Serve warm


Nutritional values are manually calculated and based on the ingredients specified.

Nutritional value per serving:

  • Calories: 102.8
  • Fat: 4.8 g
  • Saturated Fat: 0.6 g
  • Sodium: 90.8 mg
  • Carbohydrate 13.9 g
  • Protein: 4.2 g
  • Dietary fiber: 3.7 g

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