Dishing Up the Dirt

Grilled Bok Choy with Breadcrumbs, Parmesan & Lemon

This recipe is reason enough to head to your local farmers market this week to pick up a beautiful head of bok choy. When the weather heats up we love firing up the grill and cooking our vegetables simply, over an open flame. The addition of homemade breadcrumbs, plenty of parmesan cheese, parsley and lemon tie this salad together. I typically go Asian style with my bok choy but the flavors here bring in a little Italian and I love it! The breadcrumbs make a lot but can be saved in an airtight container for about three weeks and are great to have on hand when a little crunch is needed. This salad would be perfect served alongside grilled chicken for a simple and healthy springtime meal. And hey, if you just so happen to be a part of our CSA I think you’ll find this recipe helpful for this week’s veggie haul!

Alright folks. I hope you all had a lovey holiday weekend. The farm doesn’t grant us any days off this time of the year but we did get a good visit in from some family and friends who swung by with plenty of food and cold beer to help keep us going. You all know who you are and we love you!

Anyhow, I hope you all enjoy this grilled bok choy salad as much as we do. Fire up the BBQ, crack open a few cold beers and dig in!

Cheers from Tumbleweed Farm.

Grilled Bok Choy with Breadcrumbs, Parmesan & Lemon

Prep Time: 20 minutes    Cook Time: 20 minutes    Serves: 4

  • 1 loaf of good quality bread (I like sourdough here)
  • 2 heads of bok choy
  • 2 Tablespoons olive oil + additional for serving if desired
  • salt and pepper
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup finely chopped parsley
  • 1-2 teaspoons freshly grated lemon zest
  • flakey sea salt for serving


  1. Preheat the oven to 300F. Cut the bread into small cubes. Place on a rimmed baking sheet and dry out slightly in the oven for about 15 minutes. Remove from the oven and pulse the bread in a food processor until they're small crumbs. Set aside.
  2. Preheat an outdoor grill to medium. Slice the heads of bok choy in half lengthwise. Drizzle with the olive oil and rub it in until evenly coated. Sprinkle with salt and pepper and place the bok choy cut side down on the grill. Cover and cook until tender and lightly charred, about 8-10 minutes.
  3. In a small bowl combine 1/2 cup of breadcrumbs, the parmesan cheese, parsley, and lemon zest.
  4. Place the bok choy on a platter and sprinkle with the breadcrumb mixture. Season with flakey sea salt and a drizzle of olive oil.  Serve warm.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen *Save extra breadcrumbs in an airtight container at room temperature for about 3 weeks

Leave a Reply

5 thoughts on “Grilled Bok Choy with Breadcrumbs, Parmesan & Lemon

  1. Pascale Huber says:

    Beautiful and simple

  2. Dianne says:

    Sounds great and I will try soon. Do you think you can use panko crumbs, as they are crispy and tasty?

  3. Linda Szymoniak says:

    I could see using baby bok choy for this. You’d get more than two, since they are small, but they’d also cook quickly and are so tender!

    1. Andrea says:

      as always use the recipe as a guide and adjust to your liking! have fun with this. Happy cooking. xo

  4. Susan Iseman says:

    Have done this with Romaine Lettuce with a slightly Caeser dressing & it was terrific. Can’t wait to try this!

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