Serves: 4
Total Calories: 389

1 pound okra
1 pound peas, sugar snap, stems and strings removed
1 pound asparagus spears, thick, fibrous, end removed, stalks trimmed to matching lengths
12 ounces mushrooms, white or shiltake, stemmed, caps wiped clean with a dampened paper towel
1 bunch scallion, both white and green parts, trimmed and cut into 2-inch pieces
1 tablespoon salt, coarse (kosher or sea)
2 teaspoons white peppers, freshly ground (optional)
2 tablespoons sesame oil, Asian (dark)

1. Preheat the grill to high.

2. Trim the tips off the stems of the okra, but do not cut into the pods. This would expose the insides to air, making the okra slimy. Lay 4 or 5 okra side by side in a neat row on a cutting board. Stick a bamboo skewer through each end of each piece. The idea is to hold them flat for grilling. Transfer the skewered okra to a large platter. Skewer the sugar snap peas the same way and transfer to the okra platter.

3. Cut the asparagus stalks in half crosswise. Thread these halves on skewers at a 90- degree angle to the skewers, 4 to 5 pieces to a skewer, alternating tip halves and stalk pieces. Transfer the asparagus to the platter with the other vegetables.

4. Cut any large shiitakes in half or quarters leave small ones whole. Thread the shiitake caps onto skewers, 4 caps to a skewer, alternating with pieces of scallion. The caps should be threaded on so they will lie flat on the grill. Transfer the shiitake skewers to the platter. Mix the salt and pepper (if using) in a small bowl. Brush the vegetables with the sesame oil and sprinkle with salt and pepper.

5. When ready to cook, arrange the okra, sugar snap peas, asparagus, and shiitakes on the hot grate and grill, turning with tongs, until lightly browned and tender, 3 to 6 minutes per side, depending on the vegetable. Serve the various skewers as soon as they’re ready. Don’t worry about serving everything at once. It’s more fun if the food arrives sequentially.

Serves 4 to 6

Nutritional Facts:

Serves: 4
Total Calories: 389
Calories from Fat: 74

More Recipes from the The Barbecue Bible Cookbook:
Argentinian Grilled Eggplant
Catalan Grilled Artichokes
Chorizo Grilled Mushroom
Fire-Roasted Breadfruit
Foil-Grilled Potatoes With Asian Seasonings
Garlic Kebabs
Georgian Vegetable Kebabs
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Grilled Corn With Shadon Beni Butter
Grilled Dilled Tomatoes
Grilled Eggplants With Miso "Barbecue" Sauce
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Grilled Long Beans
Grilled Mushroom Caps With Arugula Butter
Grilled Okra
Grilled Plantains
Grilled Sweet Potatoes With Sesame Dipping Sauce
Grilled Vegetable In The Style Of Santa Margherita
Japanese Vegetable Mixed Grill / Robatayaki
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Marinated Grilled Peppers With Olives and Anchovies
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West Indian Grilled Vegetables / Choka
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