By Amanda Haas
This wood-fired, winter succotash is extremely versatile – eat it as a meal or serve it alongside your favorite protein as a side dish.
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|1 Small||shallot, minced|
|3 Tablespoon||lime juice|
|1 Tablespoon||sherry vinegar|
|1 Tablespoon||Dijon mustard|
|1/4 Cup||extra-virgin olive oil|
|3 Tablespoon||finely chopped herbs, such as basil, mint and/or chives|
|To Taste||kosher salt and freshly ground black pepper|
|2 Cup||diced butternut squash|
|1 Pound||mixed mushrooms, such as shiitake or king trumpet, stems trimmed|
|12 Stalk||asparagus, ends trimmed and sliced into 2 inch pieces|
|3 Head Bok Choy, halved through the stem|
|2 Tablespoon||extra-virgin olive oil|
|2 Teaspoon||kosher salt|
When ready to cook, set Traeger temperature 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
In a small bowl, whisk together the shallot, lime juice, vinegar, mustard and honey. Slowly whisk 1/4 cup extra-virgin olive oil to form a vinaigrette. Gently stir in the herbs, then taste and season with salt and pepper. Set aside.
1 Small shallot, minced
3 Tablespoon lime juice
1 Tablespoon sherry vinegar
1 Tablespoon Dijon mustard
1 Tablespoon honey
1/4 Cup extra-virgin olive oil
3 Tablespoon finely chopped herbs, such as basil, mint and/or chives
To Taste kosher salt and freshly ground black pepper
Place mushrooms and butternut squash in a large bowl, and asparagus and bok choy in a second bowl. Drizzle the vegetables with 2 tablespoons of the olive oil. Sprinkle with a teaspoon of salt and toss to coat, adding up to 2 more tablespoons of oil if needed.
2 Cup diced butternut squash
1 Pound mixed mushrooms, such as shiitake or king trumpet, stems trimmed
12 Stalk asparagus, ends trimmed and sliced into 2 inch pieces
3 Head Bok Choy, halved through the stem
2 Tablespoon extra-virgin olive oil
2 Teaspoon kosher salt
Spread the butternut squash and mushrooms out onto a large baking sheet, and the asparagus and bok choy on a second tray, using additional sheets if necessary so the vegetables are not overcrowded.
Place the tray with the butternut and mushrooms on the grill and roast for 25 to 35 minutes, or until the butternut squash is slightly caramelized and can be pierced with a fork.
After 15 minutes, add the asparagus and bok choy to the grill and cook for the remaining 10 to 15 minutes.
Remove the vegetables from the grill and place in a large bowl. Drizzle a few tablespoons of the vinaigrette over the veggies and toss to coat, adding more seasoning and vinaigrette as desired.
Serve at room temperature. Enjoy!
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