By Eduardo Garcia
Eduardo Garcia's vegetarian recipe is packed with unique flavors and textures and makes for the perfect side—or even the main dish.
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|1/4 Cup||Montana Mex Avocado Oil|
|2 Tablespoon||toasted sesame oil|
|1 Tablespoon||soy sauce|
|1 Teaspoon||Montana Mex Jalapeño Seasoning Blend|
|3 Clove||garlic, grated|
|2 Tablespoon||grated ginger|
|2/3 Pound||baby bok choy, halved|
|2/3 Pound||oyster, king trumpet or cremini mushrooms|
|Half||lemon, for serving|
|As Needed||toasted sesame seeds, for serving|
Combine Montana Mex Avocado Oil, sesame oil, soy sauce, Montana Mex Jalapeño Seasoning Blend, garlic, and ginger in a small bowl and whisk to combine.
1/4 Cup Montana Mex Avocado Oil
2 Tablespoon toasted sesame oil
1 Tablespoon soy sauce
1 Teaspoon Montana Mex Jalapeño Seasoning Blend
3 Clove garlic, grated
2 Tablespoon grated ginger
When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.
425 ˚F / 218 ˚C
Dredge the bok choy and mushrooms in the dressing until well coated.
2/3 Pound baby bok choy, halved
2/3 Pound oyster, king trumpet or cremini mushrooms
Place veggies directly on the grill grate and cook for 10 minutes. Turn the bok choy and mushrooms over then cook for an additional 5 minutes.
425 ˚F / 218 ˚C
Remove from the Traeger and sprinkle with toasted sesame seeds and a spritz of fresh lemon to serve. Enjoy!
Half lemon, for serving
As Needed toasted sesame seeds, for serving
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