Japanese Vegetable Mixed Grill Robatayaki Recipes

Steps:

• 1. Preheat the grill to high.2. Trim the tips off the stems of the okra, but do not cut into the pods. This would expose the insides to air, making the okra slimy. Lay 4 or 5 okra side by side in a neat row on a cutting board. Stick a bamboo skewer through each end of each piece. The idea is to hold them flat for grilling. Transfer the skewered okra to a large platter. Skewer the sugar snap peas the same way and transfer to the okra platter.3. Cut the asparagus stalks in half crosswise. Thread these halves on skewers at a 90- degree angle to the skewers, 4 to 5 pieces to a skewer, alternating tip halves and stalk pieces. Transfer the asparagus to the platter with the other vegetables.4. Cut any large shiitakes in half or quarters leave small ones whole. Thread the shiitake caps onto skewers, 4 caps to a skewer, alternating with pieces of scallion. The caps should be threaded on so they will lie flat on the grill. Transfer the shiitake skewers to the platter. Mix the salt and pepper (if using) in a small bowl. Brush the vegetables with the sesame oil and sprinkle with salt and pepper.5. When ready to cook, arrange the okra, sugar snap peas, asparagus, and shiitakes on the hot grate and grill, turning with tongs, until lightly browned and tender, 3 to 6 minutes per side, depending on the vegetable. Serve the various skewers as soon as they're ready. Don't worry about serving everything at once. It's more fun if the food arrives sequentially.Serves 4 to 6

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat the side burner of the grill for medium heat.
• Place broccoli, carrots, mushrooms, and zucchini in a large bowl. Drizzle olive oil over and toss to coat. Place vegetables into a grill basket.
• Combine soy sauce, sugar, vinegar, sesame seeds, cornstarch, garlic powder, and ginger paste in a medium saucepan and whisk until combined. Place saucepan on the side burner of the grill and cook until it starts to bubble, about 5 minutes; reduce heat to low and let simmer.
• While sauce cooks, cook vegetables on the preheated grill for 15 minutes, flipping every 5 minutes. Pour teriyaki sauce over vegetables and mix well to combine. Continue to cook until tender, about 5 minutes more.

Steps:

• Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
• Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
• Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
• Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
• Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.