This wood-fired, winter succotash is extremely versatile – eat it as a meal or serve it alongside your favorite protein as a side dish.
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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!
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