Grilled Vegetables

By courtneyepowell

Mix and match these garden fresh veggies with the sauce of your choice!

Ingredients

• Vegetables (choose any one of the below with any one serving sauce):
• 12 heads baby bok choy (3/4 lb) halved lengthwise
• 2 lbs sweet potatoes, sliced lengthwise 1/8 thick
• 1 1/2 lbs curly kale
• 2 large red onions, 1/2 in thick crosswise
• 2 lbs medium thick trimmed stalks asparagus
• Sauces
• Honey-Mint Vinaigrette
• 2 T honey
• 2 T medium dry sherry
• 2 T chopped mint
• 1 t lemon juice
• 1/4 t salt
• 1/2 t ground black pepper
• Chimichurri
• 1/2 c chopped parsley
• 2 cloves garlic, minced
• 1/2 t smoked paprika
• 1/2 t crushed red pepper flakes
• 1/2 c red wine vinegar
• 1/2 c olive oil
• 1/2 t salt
• Parsley and Lemon Gremolata
• 1/4 c finely chopped parsley
• 1 clove garlic, minced
• 1 t olive oil
• finely grated zest of 1 lemon
• 1/2 t lemon juice
• 1/4 t salt
• Balsamic Vinegar and Rosemary
• 2 T plus 1 t balsamic vinegar
• 3 T olive oil
• 1 t finely chopped fresh rosemary
• 1/4 t salt
• 1/2 t ground black pepper
• Soy-Sesame Vinaigrette
• 3 T soy sauce
• 2 1/2 T rice wine vinegar
• 1 t toasted sesame seeds
• 1 t sesame oil

Details

Servings 4

Preparation

Step 1

Baby bok choy:
Brush with oil and grill over med-high heat, turning once, until lightly seared, about 2 mins per side.

Sweet potatoes:
Brush with oil and grill over med-low heat, covered turning once, until tender, about 8 mins.

Kale:
Brush with oil and grill over med-low heat, turning often, until crispy, about 7 mins.

Red onions:
Brush with oil and grill over med-high heat, turning once, until seared and nearly tender, about 5 mins per side.

Asparagus: Brush with oil and grill over med heat, turning occasionally, until lightly seared and tender, about 8 mins.