This wood-fired, winter succotash is extremely versatile – eat it as a meal or serve it alongside your favortie protein as a side dish.
1 small shallot, minced
3 tbsp lime juice
1 tbsp sherry vinegar
1 tbsp Dijon mustard
1 tbsp honey
3 tbsp finely chopped herbs, such as basil, mint, and chives
Kosher salt and freshly ground pepper, to taste
2 cups diced butternut squash
12 pieces asparagus, bottom third removed from each stalk, then sliced into 2” pieces
3 heads bok choy, halved through the stem
1 lb mixed mushrooms, such as shitake or King Trumpet, stems trimmed
salt and pepper, to taste
When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
In a small bowl, whisk together the shallot, lime juice, vinegar, mustard, and honey. Slowly whisk 1/4 cup of the extra-virgin olive oil to form a vinaigrette. Gently stir in the herbs, then taste and season with salt and pepper. Set aside.
Place mushrooms and butternut squash in a large bowl and the asparagus and bok choy in a second bowl. Drizzle the vegetables with the remaining 2 tablespoons of the olive oil. Sprinkle with a teaspoon of salt and toss to coat, adding up to 2 more tablespoons of oil if needed.
Spread the butternut and mushrooms out onto one a large baking sheet, and the asparagus and bok choy on a second tray, using two sheets if necessary so the vegetables are not overcrowded.
Place the tray with the butternut and mushrooms on the grill and roast for 25-35 minutes, or until the butternut squash is slightly caramelized and can be pierced with a fork.
After 15 minutes add the asparagus and bok choy to the grill and cook for the remaining 10-15 minutes.
Remove the vegetables from the grill and place in a large bowl. Drizzle a few tablespoons of the vinaigrette over the veggies and toss to coat, adding more seasoning and vinaigrette as desired.
Serve at room temperature. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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