GRILLED BABY BOK CHOY
- Olive oil (enough to brush on while cooking and then drizzle a bit when they come off the grill)
- All the following ingredients should be “to taste”, depending on how much bok choy you have and how much olive oil you need to use.
- Cracked black pepper
- Fresh, finely chopped oregano (or dried if you don’t have time)
- Fresh, finely chopped basil (or dried)
- Fresh, finely chopped thyme (or dried)
- Garlic powder
- Onion powder
This is a good side for almost any dish because you can just change/add/subtract ingredients depending on what you’re serving with it. I’ll use an Italian food example here:
Baby bok choys, split in half
Olive oil (enough to brush on while cooking and then drizzle a bit when they come off the grill)
All the following ingredients should be “to taste”, depending on how much bok choy you have and how much olive oil you need to use.
Cracked black pepper
Fresh, finely chopped oregano (or dried if you don’t have time)
Fresh, finely chopped basil (or dried)
Fresh, finely chopped thyme (or dried)
Combine olive oil through onion powder in a bowl and mix well.
Place split baby bok choy halves on hot grill, flat side down. It’s best to place them around the perimeter of the coals so the bulbous end is over the heat source (coals) and the leaves are closer to the outside. Close the cover so the heat begins to soften the bases of the bok choy. Check on them every few minutes and when the flat side has nice grill marks on it, turn them so the flat side is up. Stir olive oil because the ingredients settle at the bottom. Brush or spoon on the flat side. When the flat side is up, it will hold the oil instead of it all running off. Close again and grill about another 5 minutes.
Remove from grill and serve on platter, flat side up. If desired, drizzle additional oil over before serving.
These go well with any Italian pasta dish or with chicken parm, Italian sausage and the like.
If you are serving something neutral, you can skip the oregano, basil and thyme. If you’re serving Mexican, skip the basil and thyme, keep everything else but put a bit of chili powder and cumin in. Everyone seems to really enjoy these when we make them (which we did last night, neutral style with smoked chicken and salads) and they always go. You can make these several hours ahead and just leave out on the serving tray as they taste fine at room temp as well as hot or warm.