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.
- 1/2 lb. (250 g) cremini, chanterelle or oyster mushrooms, or a combination, halved if large
- 8 small sweet peppers, such as baby bell, gypsy or banana peppers, halved lengthwise
- 8 shishito or padrón peppers
- 2 zucchini, cut lengthwise into slices 1/4 inch (6 mm) thick
- 1 red onion, sliced into 1/4-inch (6-mm) rings
- 1 Japanese eggplant, cut crosswise into slices 1/4 inch (6 mm) thick
- 1 jar Roy Choi Garlic Everything Sauce
- Extra-virgin olive oil as needed
- 2 Tbs. chopped fresh chives
- 1 Fresno chile, thinly sliced
- 1 Tbs. Roy Choi A Pinch of LA Seasoning, or to taste
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