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Chef Ming Tsai’s Ultimate Grill Platter

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Who says grilling is just for meat?! Today we are focusing on the veggies!

Chef Ming Tsai (who you may remember from our Chef Series) is back here WOT for our first annual Grill Week and he is bringing us this mouth-watering recipe for his Ultimate Grill Platter!

We are big veggie fans around here and felt like our Grill Week would NOT be complete without dedicating at least one recipe to some show-stopping vegetables. The combination of savory-sweet teriyaki glaze with these super-star vegetables is an absolute must-add to this summer’s grilling menu.

Want more from Chef Ming? Try his recipe for Grilled Garlic Shrimp with Couscous and Watercress Peach Salad. Also, be sure to also check out chef Ming Tsai’s plant-based MingsBings. They’re not only healthy, but you know that since they’re from Chef Ming, they’re delicious too!

Chef MIng Tsai’s Ultimate Grill Platter

Ingredients

Master Teriyaki Glaze
  • 4 garlic cloves, minced
  • 1 tbsp minced ginger
  • 1 cup tamari (gluten free soy sauce)
  • juice and zest of 2 oranges
  • 3 tbsp brown sugar
  • grapeseed oil to cook
  • kosher salt and freshly ground black pepper to taste
Summer Grilled Vegetables
  • 2 summer squash, halved lengthwise, scored
  • 2 large sweet potatoes
  • 2 large onions, halved
  • 2 fennel bulbs, halved and cored
  • 1 bunch scallions
  • 2 heads of garlic halved
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper to taste

Instructions

Master Teriyaki Glaze
  •  Heat a saucepan over medium-high heat. Add oil and when it shimmers, add garlic and ginger. Sautéé until softened and fragrant, about 2 minutes. Add tamari, orange juice and zest and brown sugar. Stir to dissolve and bring to a boil over high heat.
  • Simmer slowly until reduced by half and syrupy, about 15 minutes. Remove from heat.
 Summer Grilled Vegetables
  • Oil all the vegetables and season with salt and pepper to taste, except for the sweet potatoes.
  • Fork the sweet potatoes and wrap them in damp paper towels. Microwave for 3-5 minutes until just barely soft in the middle so that you can still slice them. Let them cool slightly. Then cut them into 1 or 2-inch thick slices to grill.
  • Place vegetables on medium hot grill. Cook 2-3 minutes then flip. Move to the top rack of the grill or a cooler spot and brush on the glaze and cover.  When ready, flip again, glaze and serve on platter.
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