These vegetables are partly stir-fried, and partly roasted, resulting in tasty, caramelized morsels.
2 cups broccoli, cut into small florets
2 cups cauliflower, cut into small florets
1 red bell pepper, cut into 1-inch pieces
1 zucchini, sliced ¼" thick
1 cup carrots, sliced on the diagonal
1 cup sugar snap peas, strings removed
3 green onions, sliced sharply on the diagonal
2 tablespoons canola oil
1 tablespoon sesame oil
1 teaspoon Asian chili sauce
1 tablespoon lime juice
1 tablespoon oyster sauce
1 tablespoon honey
1 clove garlic, pressed
1 tablespoon fresh ginger, grated
1 teaspoon kosher salt
2 tablespoons fresh cilantro, chopped
2 tablespoons toasted sesame seeds
Prepare all the vegetables and place in a large bowl. In a small bowl, whisk together the marinade ingredients. Pour the marinade over the vegetables and toss to coat evenly.
Preheat barbecue on HIGH, placing the deep dish grill wok on the cooking grids. Use the direct grilling method.
Brush or spray the grill wok liberally with vegetable oil. Place all of the vegetables into the wok, and stir briefly, then close the lid of the grill.
Continue to toss the vegetables with tongs every minute, until the vegetables are tender-crisp and starting to brown, about 10 minutes. Keep the lid closed when not turning the veggies.
Remove from the grill and place in serving dish. Sprinkle with chopped cilantro and toasted sesame seeds. Serve hot.