Garlic Everything Grilled Vegetables

A simple side of grilled vegetables turns into something special when they are tossed with Roy Choi’s Garlic Everything Sauce, a versatile blend of garlic, sesame and gochujang chile paste. Vary the recipe according to whatever vegetables look best at your market.

Ingredients

Directions

Preheat a grill pan over medium-high heat.

In a large bowl, combine the mushrooms, sweet peppers, shishito peppers, zucchini, onion and eggplant. Add the Garlic Everything Sauce and toss to thoroughly coat the vegetables.

Add the 1 Tbs. olive oil to the grill pan. Working in batches if necessary to avoid crowding the pan, grill the vegetables, turning occasionally, until lightly charred and slightly tender, 3 to 5 minutes, depending on the size of the vegetables. Add more oil as needed to keep the vegetables from sticking to the pan.

Transfer the vegetables to a serving platter. Sprinkle the chives, chile and A Pinch of LA seasoning on the vegetables and serve immediately. Serves 6 to 8.

Recipe courtesy of Roy Choi, chef, restaurateur and author of L.A. Son

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