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Instructions

• STEP 1

  If using wooden skewers, place 10-12 skewers in a shallow dish of water to soak until you are ready to use them.

• STEP 2

  Wash and dry the fresh produce.

  • 1 1/2 limes
  • 1 eggplant
  • 1 1/2 lbs sweet potatoes
  • 1 small bunch green onions (scallions)
  • 2 caps portobello mushrooms
  • 1/2 lb pepper, shishito

• STEP 3

  Zest and juice one half of a lime into a small bowl. (Reserve remaining lime for later use.)

• STEP 4

  Add mayo, chili-garlic sauce, and salt to the bowl with the lime. Whisk to combine the spicy aioli. Cover and place in the refrigerator until ready to serve.

  • 3/4 cup mayonnaise
  • 1 tbsp chili-garlic sauce
  • 1/8 tsp salt

• STEP 5

  Trim and slice eggplant lengthwise into ½-inch thick planks. Place on a baking sheet pan.

• STEP 6

  Slice sweet potatoes lengthwise into ½-inch thick planks. Add to the baking sheet with the eggplant.

• STEP 7

  Trim green onions and add to the baking sheet.

• STEP 8

  Remove stems from portobello mushrooms and carefully scrape out the gills; slice into ½-inch thick pieces. Thread onto skewers and add to the baking sheet. (We recommend double skewering small pieces so that the veggies stay put while being turned on the grill.)

• STEP 9

  Thread shishitos onto skewers (double skewering is recommended here as well) and add to the baking sheet.

• STEP 10

  Preheat an outdoor grill (or grill pan) over medium-high heat.

• STEP 11

  While the grill heats up, drizzle veggies with oil and season with salt.

  • 1/2 cup neutral vegetable oil
  • 1 1/2 tsp salt

• STEP 12

  Once the grill is hot, working in batches as necessary, add veggies and grill, flipping once, until charred and tender: 4-6 minutes for the shishito peppers & green onions, 6-8 minutes for the eggplant & mushrooms, and 10-12 minutes for the sweet potato. Return to the baking sheet.

• STEP 13

  Arrange grilled veggies on a platter, juice remaining lime over top, and serve with spicy aioli. Enjoy!