BBQ Vegetables
Marinated asian grilled vegetables
Ingredients
- 4 lb vegetables
- 2 cup Kogi Vinaigrette
- — sliced onions
Equipment
cast-iron pan
Method
Trim the 4 lb vegetables (asparagus, carrots, baby bok choy, fennel, onion, gem lettuce, etc.) and cut them into halves or quarters, depending on their size.
Add them to a large bowl or pan, and gently toss them with the 2 cup Kogi Vinaigrette . Let the vegetables sit for 30 minutes while you heat the grill.
Prepare a pan for medium-high heat. Let it heat up for 5 to 10 minutes, then brush or spray the grates with a high-heat oil
Remove the vegetables from the Kogi Vinegrette.
Working in batches, grill them, turning once, until they’re charred all over, about 6 minutes on each side. When they’re done, the veggies should be slightly tender but not soft, with distinct char marks.
Arrange the sliced onions in a heated cast-iron pan , and lay the veggies on top.
Eat immediately.
View Cooklang Source
>> title: BBQ Vegetables
>> description: Marinated asian grilled vegetables
>> source: https://masterclass.com
>> tags: vegetarian
>> prep time: test
>> cook time: test
>> servings: 4 to 5 servings
>> image: example.jpg
Trim the @vegetables{4%lb} (asparagus, carrots, baby bok choy, fennel, onion, gem lettuce, etc.) and cut them into halves or quarters, depending on their size.
Add them to a large bowl or pan, and gently toss them with the @Kogi Vinaigrette{2%cup} . Let the vegetables sit for ~{30%minutes} while you heat the grill.
Prepare a pan for medium-high heat. Let it heat up for 5 to 10 minutes, then brush or spray the grates with a high-heat oil
Remove the vegetables from the Kogi Vinegrette.
Working in batches, grill them, turning once, until they’re charred all over, about ~{6%minutes} on each side. When they’re done, the veggies should be slightly tender but not soft, with distinct char marks.
Arrange the @sliced onions{2} in a heated #cast-iron pan{}, and lay the veggies on top.
Eat immediately.