BBQ Vegetables
Grilled vegetables with Kogi vinaigrette
Ingredients
- 4 lb vegetables
- 2 cups Kogi Vinaigrette
- 2 large onions
Equipment
- large bowl
- grill pan
- cast-iron pan
Instructions
Trim the 4 lb vegetables 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 cups Kogi Vinaigrette . Let the vegetables sit for 30 minutes while you heat the grill.
Prepare a grill pan for medium-high heat. Let it heat up for 5 minutes to 10 minutes , then brush or spray the grates with a high-heat oil.
Remove the vegetables from the Kogi Vinaigrette.
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 2 large onions in a heated cast-iron pan , and lay the veggies on top.
Eat immediately.
View Cooklang Source
---
title: BBQ Vegetables
description: Grilled vegetables with Kogi vinaigrette
servings: 6
time: 45 minutes
tags: [grilling, vegetables, side-dish]
cuisine: Korean-American
difficulty: easy
---
Trim the @vegetables{4%lb} 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%cups}. Let the vegetables sit for ~{30%minutes} while you heat the grill.
Prepare a #grill pan{} for medium-high heat. Let it heat up for ~{5%minutes} to ~{10%minutes}, then brush or spray the grates with a high-heat oil.
Remove the vegetables from the Kogi Vinaigrette.
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 @onions{2%large} in a heated #cast-iron pan{}, and lay the veggies on top.
Eat immediately.