Directions

1. 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.
2. 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.
3. 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.