July 17, 2007

grilled baby bok choy


Baby bok choys, split in half

Olive oil (enough to brush on while cooking and then drizzle a bit when they come off the grill)

All the following ingredients should be “to taste”, depending on how much bok choy you have and how much olive oil you need to use.

Salt

freshly ground black pepper

Fresh, finely chopped basil

Fresh, finely chopped thyme

Garlic

Onion

combine the herbs, onion and garlic and mince together; add oil and lemon juice



Place split baby bok choy halves on hot grill, flat side down. It’s best to place them around the perimeter of the coals so the bulbous end is over the heat source (coals) and the leaves are closer to the outside. Close the cover so the heat begins to soften the bases of the bok choy. Check on them every few minutes and when the flat side has nice grill marks on it, turn them so the flat side is up. Stir olive oil because the ingredients settle at the bottom. Brush or spoon on the flat side. When the flat side is up, it will hold the oil instead of it all running off. Close again and grill about another 5 minutes.

Remove from grill and serve on platter, flat side up. If desired, drizzle additional oil over before serving.