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Favorites Gluten-Free Grill Paleo Side Dish Vegetable Vegetarian

Wok Veggies

By Chris Capell

Chris Capell’s wok vegetables on the grill (we used a Big Green Egg for this cook and put the video on Facebook Live) is one of our favorite ways to enjoy fresh, in-season vegetables. The high heat and oil work their magic to give your stir-fry that irresistible wok-hay flavor while letting the subtle flavors of your vegetables shine through!

Crisp-tender and bright, the shorter cooking time allows these veggies to retain more of their vitamins than grilling, baking, or roasting.

Healthy? Check.

Tasty? Check.

Try it with your favorite vegetables, or even use some pineapple for a fresh twist.


Ingredients

Print Recipe
Marinade

  • 1/8 – 1/2 cup vegetable oil (or oil of choice), amount depends on cooking vessel***
  • 1 tsp sesame oil
  • 1/4 cup soy sauce (replace with gluten-free soy sauce, tamari, or coconut animos as needed)
  • 1 Tbsp Sriracha sauce (optional)
  • 2 Tbsp Dizzy Pig Shakin’ the Tree seasoning (Raising the Steaks is also excellent on veggies)
  • 3 cloves fresh garlic, pressed or smashed

A few pounds of whatever veggies are fresh:

  • Sweet Onions
  • Asparagus
  • Bell peppers
  • Mushrooms
  • Zuchinni
  • Bok choy/Shanghai cabbage
  • Pineapple

***Use lesser amount of oil if you’re using a wok/non-perforated pan. A perforated pan will allow any unused oil to flow through, resulting in non-greasy vegetables.


Directions

  1. Prepare your grill for hot direct cooking, approximately 500°F.
  2. Mix marinade ingredients together.
  3. Cut veggies up into similar sized bite-sized pieces and put them in a large bowl. For this cook, we used mushrooms, zucchini, red pepper, and onions.
  4. Pour marinade over veggies and toss well (up to an hour before you will cook them).
  5. Heat perforated pan/wok for a couple minutes until sizzling hot.
  6. If using a wok/pan with no holes, add a tablespoon or so of oil and wait a few seconds for the oil to heat up.
  7. Dump in veggies in workable batches. Don’t overcrowd the pan if you want that wok-hay flavor.
  8. Toss every 15 seconds for just a few minutes, or to desired tenderness.
  9. If desired, hit veggies with a light dusting of fresh seasoning at the end.