Roy Choi’s Easy BBQ Mixed Vegetables Recipe

Roy Choi is a celebrated chef widely known throughout the culinary industry as the godfather of the gourmet food truck movement. The 2008 launch of Kogi, his Korean-Mexican food truck in Los Angeles, California, blew up the boundaries between fancy restaurant cuisine and street food and put Roy on the map as one of the most original chefs in the United States. However, Kogi’s wild success was only the start of Roy’s culinary revolution.

In 1996, Roy decamped for New York’s Culinary Institute of America. He spent the next decade cooking at some of America’s finest hotels and restaurants. Eventually, he returned to his roots and started his food truck Kogi in 2008, forever changing American cuisine.

Mixed vegetables pair well with a range of entrées. Here are a few ways to customize and serve the veggies:

1. 1. Serve with grilled chicken. Juicy grilled chicken breasts cook quickly, so they're perfect for a big cookout or weeknight dinner. If you plan to cook the meat on a gas or charcoal grill, chop up some grill-friendly veggies—such as zucchini, summer squash, and red bell pepper—and place them on skewers to cook everything simultaneously.
2. 2. Serve as the main course. Toss hearty vegetables—like beets, carrots, potatoes, yellow squash, brussels sprouts, turnips, and parsnips—in extra-virgin olive oil, kosher salt, and black pepper and serve them as a vegan main. Serve the grilled vegetables alongside Roy Choi’s salsa verde recipe or balsamic vinegar for drizzling. Grilled cauliflower steaks, served with a fresh sauce like romesco or chimichurri, or a rich, cheesy one, like Mornay, make a striking centerpiece.
3. 3. Add to salads. Mix grilled cauliflower florets, corn, and sweet potato into salads—whether with dark, leafy greens or grains like farro or wheat berries.