|I was inspired by my brother |
while visiting me here in Juneau
when he grilled a similar side dish...
Prep: 5 Mins. |
Grill: 10 to 15 Mins.,
depending desired crispiness
Posted: by Sandra at:
--Charcoal Grill (preferably)
1 red onion, chopped into 1” pieces
1 red bell pepper, chopped into 1” pieces
1 yellow bell pepper, chopped into 1” pieces
1 zucchini, quartered lengthwise, and chopped into 1” pieces
1 cup of crimini mushrooms, quartered lengthwise
--(or button mushrooms)
2 teaspoons olive oil
kosher salt, and ground pepper, to taste
½ cup store-bought yoshida sauce
--(or for Sandra’s recipe, click here: Sandra's Homemade Yoshida Sauce)
Set an empty heatproof medium bowl aside with the grilling basket inside of it, including another small bowl with containing just the yoshida sauce with a basting brush, and a set of tongs.
In a large ziploc bag, place all the cut up veggies into it, and drizzle with olive oil. Sprinkle them with kosher salt, and ground pepper, to taste. Toss to coat inside the veggies inside bag, and pour into the grilling basket sitting inside the medium bowl (this is to prevent drips while transporting back and forth to grill).
Place just the grilling basket of seasoned veggies on the grill over indirect heat, and using the pastry brush – dip it in the yoshida sauce and let the sauce drizzle over the veggies, an then give them a gentle toss with tongs. Repeat every 2 minutes, until your desired crisp-tender doneness is achieved; about 10 to 15 minutes. – Enjoy!
Tip: This sounds like a lot of veggies, but believe me they cook down quite a bit. I’m sure you’ll love this recipe – it’s one of our “go-to” side dishes for sure. Also, you might wish to incorporate 1” pieces of summer squash, asparagus, green beans, etc. Let your imagination go wild! Further, feel free to roast them using a baking pan at 400 degrees in the oven for the same amount of time using the same method to drizzle the sauce every couple of minutes.