Spicy Maple Chili Crisp Grilled Vegetables
Prep Time
Cooking Mode
Maple syrup gives the spicy chili crisp marinade a sweet note, each bite of vegetables all the more exciting. Try it as an easy weeknight side dish, or as part of your next vegetarian BBQ spread!
1 bunch asparagus, ends trimmed
1 small zucchini, cut into thick slices
1 cup cremini mushrooms, halved
1 small head Napa cabbage, quartered with root intact
Veggie marinade
¼ cup maple syrup
¼ cup soy sauce
2 tbsp chili crisp (or to taste)
1 tbsp sesame oil
1 to 2 scallions, thinly sliced, for garnish
1 tsp toasted sesame seeds, for garnish
1 bunch asparagus, ends trimmed
1 small zucchini, cut into thick slices
1 cup cremini mushrooms, halved
1 small head Napa cabbage, quartered with root intact
Veggie marinade
¼ cup maple syrup
¼ cup soy sauce
2 tbsp chili crisp (or to taste)
1 tbsp sesame oil
1 to 2 scallions, thinly sliced, for garnish
1 tsp toasted sesame seeds, for garnish
Directions
1Preheat the grill to medium-high heat. Wash and cut all vegetables as listed. Keep them roughly uniform in size for even grilling.
2Make veggie marinade: In a small bowl, whisk together maple syrup, soy sauce, chili crisp, and sesame oil. Toss vegetables in the sauce, making sure each piece is coated. Let sit for 5 to 10 min.
3Using a grill mat or basket, grill vegetables 3 to 5 min. per side until lightly charred and tender but still crisp. Remove from heat.
4Transfer vegetables to a platter, drizzle with remaining sauce from the bowl, and garnish with scallions and sesame seeds.
Tips
1
Baby bok choy or bell peppers also work well in this recipe.
Disclaimer
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