BBQ Vegetables

🥘 Ingredients

• vegetables 4 lb
• Kogi Vinaigrette 2 cup
• sliced onions 2

1. 1

   Trim the vegetables (asparagus, carrots, baby bok choy, fennel, onion, gem lettuce, etc.) and cut them into halves or quarters, depending on their size.
2. 2

   Add them to a large bowl or pan, and gently toss them with the Kogi Vinaigrette . Let the vegetables sit for 30 minutes while you heat the grill.
3. 3

   Prepare a pan for medium-high heat. Let it heat up for 5 to 10 minutes, then brush or spray the grates with a high-heat oil
4. 4

   Remove the vegetables from the Kogi Vinegrette.
5. 5

   Working in batches, grill them, turning once, until they’re charred all over, about 6 minutes on each side. When they’re done, the veggies should be slightly tender but not soft, with distinct char marks.
6. 6

   Arrange the sliced onions in a heated cast-iron pan , and lay the veggies on top.
7. 7

   Eat immediately.