Con Poulos is for the New York Times. Food stylist: Jerrie-Joy Redman-Lloyd.

Light the grill and let the aroma of vegetables and Chilean pickled mushrooms scorched over an open fire permeate the block. This simple recipe is fun to assemble, and very flattering, perfect for a picnic. Succulent king oyster mushrooms are dipped in guajillo chile sauce, which includes earthy achiote, which dyes the mushrooms red. Liquid amino or soy sauce adds saltiness and umami, and maple syrup brings a hint of sweetness. If you don't have the following vegetables on hand, you can easily replace them with other vegetables that can be cooked at the same time. Use this as a main dish with your favorite cooked grains or salad, or as a side dish for almost any food.

Corsa Wilson, Bryant Terry, Alexander Smalls

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