Baby Bok Choy on the Grill

It's grilling season, and do you think that as vegans, we don't enjoy the bbq? Well, if you think that bbq = grilled meats, it's time to expand your culinary horizons!

This is actually the first summer that we have had a bbq. Before now, I used my small indoor grill, and even prop it outside during the hot months. But, there is no comparison to using a full bbq... and, since it really is an outdoor oven, you can grill and cook so many things!

Last week I looked at the baby bok choy in my fridge and thought... why not? It was the easiest prep, and the bok choy was just succulent! (btw, I generally prefer baby bok choy, pictured right, to regular bok choy. The leaves are more tender, and the flavor is much milder without a 'cabbage' flavor, and since the stalks are so tender, you can cook the leaves and stalks as one, rather than chopping the leaves away from the stems to cook separately.)

Here's what I did to grill those beautiful bok choy leaves:

- Of course, wash the bok choy before using. Separate the larger leaves from the inner core, and trim the thick white ends.
- As you get close to the small leaves, keep them intact with the core so they won't fall apart.
- Toss all the leaves in extra-virgin olive oil.
- Preheat your grill on medium-high heat, and place boy choy leaves on the grill, and season with sea salt and freshly ground black pepper (just a touch of pepper).
- Close grill and let cook for a few minutes. Open grill and turn leaves. At this point, they will need just another minute or two. If the leaves have wilted and have a nice bright light green color, they will be just about ready. Let a few grill marks set on the leaves or stalk.
- Ready to eat!

As you can see, when I grilled this baby bok choy, I also had other veggies that I grilled and served with pasta. I actually grilled the veggies in advance and then simply placed them on a pampered chef stoneware bar pan and warmed them through. You can do this in the oven, or again, on your bbq! (If you want to do the same, reheat the veggies until just warm enough to toss with the pasta... don't overcook).

The bok choy was irresistible, and my husband and I kept reaching for extra leaves to nibble on as we worked through our bowl of pasta. Try it, with pasta... or all on its own!

Also, a reminder that tomorrow morning (Wed, 8-9 am PST), I'll be on Dr. Melissa West's radio show with on Contact Talk Radio. We'll be doing a cookbook giveaway, so call toll free at 1-877-230-3062 with any questions or just to say 'hi'! :)