- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Cut bok choy leaves into 1 1/2-inch pieces; slice stems into 3/4-inch pieces. Combine all ingredients in a large bowl; toss to coat.
- Transfer vegetables to one end of a 36x24-inch sheet of heavy-duty foil. Bring long sides together to enclose vegetables; fold and crimp ends loosely to seal, leaving room for expansion.
- Place foil packet on grill. Grill, covered, 10 minutes or until vegetables are crisp-tender, or 12 to 13 minutes for softer vegetables, turning once.
View all nutritional information
Calories 36, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 112mg, Carbohydrate 3g, Protein 2g
|Total Fat (extra)||4|
|Saturated Fat (extra)||1|
|Vitamin A (extra)||35|
|Vitamin C (extra)||59|