Sesame-Ginger Grilled Vegetables

• 1/4 cup sesame oil
• 1/4 cup peanut oil
• 3 tablespoons seasoned rice wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons dark brown sugar
• 2 tablespoons chopped fresh ginger
• 2 tablespoons Asian chili-garlic sauce
• 1 tablespoon thinly sliced fresh Thai basil
• 1 tablespoon fish sauce
• 1 medium shallot, thinly sliced
• 3 (10- to 12-oz.) bunches Broccolini
• 12 baby bok choy
• Kosher salt (optional)
• Black pepper (optional)

1. Combine all Marinade ingredients in a 1-gallon ziplock plastic freezer bag. Add all Vegetables. Gently massage bag until all vegetables are coated in marinade. Seal bag, squeezing out excess air. Lay bag flat on a small rimmed baking sheet, and place in refrigerator. Chill 2 hours, turning bag once or twice.
2. Remove from refrigerator, and let stand 20 minutes.
3. Preheat grill to medium-high (400u0b0F to 450u0b0F). Remove vegetables from bag, reserving marinade. Season with salt and pepper to taste, if desired. Grill Broccolini and bok choy, uncovered, until tender-crisp and grill marks appear, about 5 minutes per side. (You may need to turn more often, since the vegetables are delicate.) Drizzle grilled vegetables with reserved marinade.

sesame oil, peanut oil, rice wine vinegar, soy sauce, brown sugar, fresh ginger, asian chiligarlic, basil, fish sauce, shallot, bunches broccolini, choy, kosher salt, black pepper

Taken from www.myrecipes.com/recipe/sesame-ginger-grilled-vegetables (may not work)