10m
PREP TIME
10m
COOK TIME
100
CALORIES
11
INGREDIENTS
Servings: 6
Ingredients
- 2 tablespoons Korean pepper paste, (Gochujang)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Ground Ginger
- 1 pound Brussels sprouts, trimmed and cut in half lengthwise
- 1 medium red bell pepper, cut into chunks
- 1/4 pound shiitake mushrooms, halved if large
- 1 tablespoon McCormick® Sesame Seed, toasted
INSTRUCTIONS
- 1 Mix Korean pepper paste, rice vinegar, sesame oil, soy sauce, sugar, garlic powder and ginger in medium bowl until well blended. Reserve 1 tablespoon of the marinade to toss with grilled vegetables. Place Brussels sprouts and bell pepper in large resealable bag or glass dish. Add remaining marinade; toss to coat well.
- 2 Refrigerate 30 minutes. Remove vegetables from marinade. Place vegetables in grill basket. Add mushrooms; toss gently.
- 3 Grill over medium-high heat 10 minutes or until crisp-tender and lightly charred, turning occasionally. Remove from grill. Toss grilled vegetables with reserved marinade in large bowl. Sprinkle with sesame seed.
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