Description
Halved baby bok choy, marinated in a lime vinaigrette, grilled over medium-low heat until browned and crisp-tender, then tossed in the dressing again.
Ingredients
- 6 heads baby bok choy (about 1 1/4 pounds), halved, with the large top leaves trimmed
- 1 teaspoon kosher salt
Lime Vinaigrette
- Juice of 2 limes (about 1/3 cup)
- Zest of 2 limes
- 2 teaspoons sugar
- Pinch of kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/3 cup olive oil
Instructions
- Prep the bok choy: If the bok choy is dirty, swish it in a few changes of water in a salad spinner, then spin dry. Sprinkle with the 1 teaspoon salt.
- Marinate: Whisk the vinaigrette ingredients together in a large bowl, add the bok choy, and toss to coat. Let it sit, tossing occasionally, until it's time to grill.
- Prepare the grill: Preheat the grill, brush the grate clean, and set it to medium-low heat. (On a gas grill, preheat on high for 15 minutes, then turn the burners down to medium-low.)
- Grill: Lift the bok choy out of the vinaigrette, letting the extra drip back into the bowl. Grill cut side down for 6 minutes, until nicely browned. Flip, and grill 6 to 8 minutes more, until crisp-tender.
- Toss and serve: Return the bok choy to the bowl with the vinaigrette, and toss to coat. Let it sit until serving, and toss one last time before serving.
Notes
Equipment: A grill (I use a Weber Summit).
Trim off the large leaves at the top of the bok choy - give them a flat-top haircut. Untrimmed leaves burn on the grill.
Charcoal: A fresh charcoal fire is too hot for vegetables. Grill your main dish first and let the coals burn down, or light a half chimney of charcoal and spread it in one layer over 2/3 of the grate.
Herbs or garlic: Add 1 teaspoon to 1 tablespoon of your favorites to the vinaigrette.
Asian vinaigrette: Use 1/4 cup rice wine vinegar, 2 teaspoons sugar, 1 tablespoon soy sauce and 1/3 cup vegetable oil instead.
For more grilled vegetables, try my Grilled Asparagus.
Adapted from Martha Stewart's Everyday Food, Grilled Bok Choy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes