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Charred Bok Choy with Spicy Thai Vinaigrette

Asian/Japanese

Ingredients

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To make the vinaigrette

To grill the vegetables

Set the grill to high heat and preheat a griddle pan coated with non-stick cooking spray.
Grill the jalapeños for 6 minutes, or until lightly charred.
Remove from the grill and cut into thin rounds. Set aside.
Coat Bok Choy halves with non-stick cooking spray.
Grill for 2 minutes per side, or until lightly charred.
Arrange Bok Choy on a large serving platter.
Sprinkle with the jalapeño rounds and drizzle with the vinaigrette to serve.