This umami-packed grilled veggie side dish is one you’ll come back again and again. The flavor bomb Sesame-Ginger Marinade soaks in and flavors broccolini and baby bok choy in a most delightful way. Add a little char from the grill, and you have a seriously delicious vegetable dish on your hands. These grilled vegetables would be great served over white rice.
1/4 cup sesame oil
1/4 cup peanut oil
3 tablespoons seasoned rice wine vinegar
2 tablespoons soy sauce
2 tablespoons dark brown sugar
2 tablespoons chopped fresh ginger
2 tablespoons Asian chili-garlic sauce
1 tablespoon thinly sliced fresh Thai basil
1 tablespoon fish sauce
1 medium shallot, thinly sliced
3 (10- to 12-oz.) bunches Broccolini
12 baby bok choy
Kosher salt (optional)
Black pepper (optional)
How to Make It
Combine all Marinade ingredients in a 1-gallon ziplock plastic freezer bag. Add all Vegetables. Gently massage bag until all vegetables are coated in marinade. Seal bag, squeezing out excess air. Lay bag flat on a small rimmed baking sheet, and place in refrigerator. Chill 2 hours, turning bag once or twice.
Remove from refrigerator, and let stand 20 minutes.
Preheat grill to medium-high (400°F to 450°F). Remove vegetables from bag, reserving marinade. Season with salt and pepper to taste, if desired. Grill Broccolini and bok choy, uncovered, until tender-crisp and grill marks appear, about 5 minutes per side. (You may need to turn more often, since the vegetables are delicate.) Drizzle grilled vegetables with reserved marinade.
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