Amanda Haas
Grilled Winter Succotash
Prep Time
20
Minutes
Cook Time
35
Minutes
Serves
4 - 6
People
Effort
What's this?
This wood-fired, winter succotash is extremely versatile – eat it as a meal or serve it alongside your favorite protein as a side dish.
Ingredients
1 Small shallot, minced
3 Tablespoon lime juice
1 Tablespoon sherry vinegar
1 Tablespoon Dijon mustard
1 Tablespoon honey
2 Tablespoon olive oil
3 Tablespoon Herbs, fresh, chopped
2 Cup Butternut Squash, diced
1 Pound Mushrooms, Mixed, Shitake or King Trumpet, stems trimmed
12 Pieces Asparagus, stems trimmed, sliced into 2" pieces
3 Head Bok Choy, halved through the stem
2 Tablespoon olive oil
To Taste salt and pepper
Steps
1
When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.2
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.3
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.4
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.5
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.6
After 15 minutes add the asparagus and bok choy to the grill and cook for the remaining 10-15 minutes.7
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.8
Serve at room temperature. Enjoy!