Side Of Vegetables Recipe

Wash all vegetables thoroughly. Trim broccoli into bite-sized florets. Peel and slice carrots on a diagonal about 1/4-inch thick. Cut zucchini into 1/2-inch half-moons. Halve mushrooms. Separate and rinse baby bok choy or rinse baby spinach and remove any tough stems. Core and slice red bell pepper into strips. Pat vegetables dry with a towel or spin-dry to remove surface moisture.

Preheat & Oil

Preheat a grill or grill pan to medium-high (about 400°F / 205°C). In a large bowl, combine 1 tbs neutral oil, 1/2 tsp soy sauce, 1/4 tsp sea salt, and 1/4 tsp freshly ground black pepper. Whisk to emulsify.

Toss the prepared vegetables in the oil mixture so each piece is lightly coated. Arrange vegetables in a single layer on the hot grill or grill pan. Grill for 3–5 minutes per side, depending on the vegetable and thickness, until vegetables have char marks and are tender-crisp (carrots and broccoli may need toward the longer end). Avoid overcrowding; grill in batches if necessary.

Remove grilled vegetables to a warm serving plate. Finish with a light sprinkle of toasted sesame seeds and sliced scallion if using. Serve immediately with ponzu on the side (GF if served without ponzu).

Prepare Steamer

Bring 500 ml of water to a boil in a pot fitted with a steamer basket or use an electric steamer. Make sure water does not touch the basket.

Place firmer vegetables (carrots, broccoli) in the steamer basket first, then add quicker-cooking vegetables (zucchini, mushrooms, baby bok choy or spinach, bell pepper) on top. Cover and steam for 3–6 minutes: about 4–6 minutes for carrots and broccoli to become tender-crisp, 3–4 minutes for zucchini and mushrooms, and 2–3 minutes for baby spinach/bok choy until just wilted/tender. Check doneness with a fork.

Transfer steamed vegetables to a warm serving dish. Drizzle with 1/2 tsp sesame oil (optional) and sprinkle 1/4 tsp sea salt. Garnish with toasted sesame seeds and scallions if desired. Serve immediately with ponzu on the side (omit ponzu for gluten-free).

Pour 2 tbs ponzu into a small dipping bowl. Offer lemon wedges alongside for guests who prefer citrus instead of ponzu. Note: omit ponzu for a gluten-free preparation and instead finish with lemon or a splash of tamari (gluten-free soy alternative).