Grilled Summer Vegetable Bibimbap Recipes

Steps:

• In a large resealable plastic bag, combine the salad dressing, vinegar, parsley, lemon-pepper and Cajun seasoning. Add the vegetables; seal bag and turn to coat. Let stand for 15 minutes; drain. Arrange vegetables on a grill rack. Grill, covered, over medium heat for 20-25 minutes or until tender, turning frequently.

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Steps:

• Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
• Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
• To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.

Steps:

• In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

Steps:

• Prepare a grill or grill pan for medium-high heat. Clean and oil the grill grates or grill pan.
• Whisk together the gochujang, soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, honey and half of the grated garlic in a medium bowl until combined. Reserve 3 tablespoons of the gochujang sauce for serving and set aside; the remaining sauce will be used to baste the vegetables while grilling.
• Toss the cucumbers in a small bowl with the sugar and the remaining 2 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds and half of the grated garlic; season with salt. Set aside.
• Grill the mushrooms, bell peppers, cabbage, zucchini and scallions on one side of the grill (reserving enough space for a skillet), turning and basting often with the gochujang sauce, until browned and tender, about 3 to 5 minutes per side. If using a grill pan, work in batches. Transfer to a cutting board and cut the cabbage, mushrooms and peppers into thin strips; transfer to a sheet tray, separating by individual vegetable if desired.
• Meanwhile, prepare the eggs and crispy rice. Heat 4 tablespoons oil in a large grill-safe skillet (cast iron or stainless steel) on the other side of the grill and increase to high (or use the stove). Crack the eggs into the skillet, leaving space around each one, and cook until the whites are set and the edges are crisp, about 4 minutes; season with salt. Transfer to a plate.
• Heat the remaining 4 tablespoons oil in the same skillet. Add the rice, patting it down into an even layer and breaking up any clumps, and fry, undisturbed, until the underside is golden brown and crispy, about 5 minutes; season with salt. Flip to cook the other side (it's OK if it breaks up on you) until crisp and light brown, about 3 minutes. Divide among serving plates. Top with the grilled vegetables, pickles and fried eggs. Drizzle with reserved 3 tablespoons gochujang sauce as desired.

Steps:

• Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
• Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
• Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
• Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
• Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
• Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
• Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
• Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
• Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.