Step

• 1

  When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

• 2

  In a small bowl, whisk together the shallot, lime juice, vinegar, mustard, and honey. Slowly whisk 1/4 cup of the extra-virgin olive oil to form a vinaigrette. Gently stir in the herbs, then taste and season with salt and pepper. Set aside.

• 3

  Place mushrooms and butternut squash in a large bowl and the asparagus and bok choy in a second bowl. Drizzle the vegetables with the remaining 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.

• 4

  Spread the butternut and mushrooms out onto one a large baking sheet, and the asparagus and bok choy on a second tray, using two sheets if necessary so the vegetables are not overcrowded.

• 5

  Place the tray with the butternut and mushrooms on the grill and roast for 25-35 minutes, or until the butternut squash is slightly caramelized and can be pierced with a fork.

  450 ˚F / 232 ˚C

  00:30

• 6

  After 15 minutes add the asparagus and bok choy to the grill and cook for the remaining 10-15 minutes.

  450 ˚F / 232 ˚C

  00:10

• 7

  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.

• 8

  Serve at room temperature. Enjoy!