Saturday, December 3, 2011

grilled vegetable pasta and spicy bok choy

summer time is grilling time and we love us some grilled vegetables.
essentially we got a whole bunch of vegetables, cut them up and grilled them.  we cut the veggies into bite-sized pieces and added some to a jar of pasta sauce as it heated on the stove and served the remainder of the veggies over the pasta. this is simple stuff.
we used red onion, red pepper, green pepper, baby eggplant, zucchini and yellow summer squash.
we used a jar of pasta sauce - something with some spice and good herb-y flavor.
we got a tad bit adventurous with regard to our side dish: spicy grilled bok choy.
so we wanted to try bok choy and that martha stewart just happened to have a lovely grilled bok choy recipe.
here's what you need:

4-6 heads of baby bok choy - cut in half length-wise
1/4 cup white-wine vinegar
2 tablespoons tomato-based chili sauce (we used sriracha)
2 teaspoons light-brown sugar
2 tablespoons vegetable oil
salt and pepper
here's what you do:
clean the bok choy well and trim off any outer leaves that look less than ideal.
mix the vinegar, chili sauce, brown sugar, oil and salt and pepper.
toss the bok choy in the sauce mixture.
grill bok choy but do not disgard the sauce.
once the bok choy is tender - after about ten minutes - remove from the grill and drizzle with the remaining sauce.
easy peasy, beautiful, and delicious.

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