THIS GRILL-WOK RECIPE COMBINES TEXTURE, COLOR, AND TASTE at its best! Variations abound depending on what is in season. In late summer, switch out the sugar snap peas for green beans or summer squash. If you like peppers add yellow, red, and green bell pepper strips or add jalapeño or banana peppers to make it spicy: whatever you add, just think colorful.
SERVES 4
1 pound sugar snap peas or snow peas, strings removed
1 cup red tear drop or cherry tomatoes
1 cup yellow tear drop or Sungold tomatoes
1 red onion, sliced
1 cup Toasted Sesame-Soy Marinade and Dressing (page 15)
1 tablespoon extra-virgin olive oil, plus more as needed
1 cup loosely packed fresh basil sprigs
Fine kosher or sea salt and freshly ground black pepper to taste
Place the sugar snap peas, tomatoes, and onion in a sealable plastic bag. Add the marinade, seal, shake to coat everything, and marinate for 30 to 45 minutes in the refrigerator.
Prepare a hot fire on the indirect side of your grill.
Oil a perforated grill wok or basket. Place it over the sink and pour the vegetables and marinade into the wok and drain the marinade into the sink. Set the wok on top of a baking sheet to carry it out to the grill, then place the wok directly over the fire. Stir-grill 6 to 8 minutes, using two long-handled wooden spoons to toss the mixture. Quickly tuck sprigs of basil into the vegetable mixture and move the wok to the indirect side of the grill. Drizzle with extra-virgin olive oil and close the lid. Cook for another 4 to 5 minutes. Serve hot or at room temperature.