Grilled Spring Vegetables

It’s almost embarrassing to call this a recipe. It’s more of a method and I hope it will inspire some creativity on your part. This method can be used for just about any grillable vegetable. I happened to use bok choy, asparagus and green beans but you can try this with peppers, portobello mushrooms, summer squash…the list is truly endless.

3 baby bok choy
1/2 pound asparagus
1/2 pound green beans
Olive oil
Kosher salt
Black pepper
Crushed red pepper, optional

Heat a grill to medium direct. Meanwhile, lay the vegetables on a grill grid such as this. Brush both sides of the vegetables liberally with olive oil, then sprinkle with salt, pepper and if you’d like, crushed red pepper.
Place the vegetables on the grill and close the lid. Don’t walk too far away! You need to be careful especially if you are grilling a mix of vegetables with varying cooking times. If you have skinny vegetables on the grill, like green onions or thin green beans, you will need to pull those off first. Once one side is nicely browned, turn them over and brown the other side. Remove them from the grill when they are still crisp-tender, but nicely browned on the outside.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

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