Japanese Style Grilled Vegetable Marinade
This is a Japanese-style marinade dish to enjoy autumn flavor and rich nutrition. The key is to soak grilled seasonal vegetables in the special marinade sauce over night.
PREPARATION
- Cut each bell pepper into 4 chunks. Slice zucchini lengthwise. Chop leek 5cm long, and slice oyster mushrooms lengthwise. Microwave Japanese pumpkin (or buttercup squash), carrot, lotus root, and sweet potato until half cooked, and cut into 7-8mm widths.
- Combine A and put into boil.If the balsamic vinegar tastes too sour, add a pinch of sugar.
- Grill the vegetables in STEP1 until the surface slightly browns.You can cook in a frying pan instead of using a grill.
- Once STEP3 is cooked, marinate the vegetables in STEP2 while hot. Leave them for at least half a day and serve.
| Servings | 3〜4 |
|---|---|
| Cooking Time | 25 *Excluding the time for marinating |
| Calories (1 serving) | 377 Calories |
| Sodium (1 serving) | 2.3 g |
Ingredients
1 color each Bell peppers
1/2 pcs Zucchini
1 stalk Leek
2 pcs Oyster mushrooms
1/4 small size pcs Japanese pumpkin (or buttercup squash)
1/2 pcs Carrot
10cm Lotus root
1/2 pcs Sweet potato
45ml Olive oil
3-4 tablespoons REGULAR SOY SAUCE
1 tablespoon Lemon juice
Ａ
1 tablespoon Balsamic vinegar
as you like Pepper
1/2 tablespoon Garlic (grated)
1 sprig Rosemary (optional)
PREPARATION
- Cut each bell pepper into 4 chunks. Slice zucchini lengthwise. Chop leek 5cm long, and slice oyster mushrooms lengthwise. Microwave Japanese pumpkin (or buttercup squash), carrot, lotus root, and sweet potato until half cooked, and cut into 7-8mm widths.
- Combine A and put into boil.If the balsamic vinegar tastes too sour, add a pinch of sugar.
- Grill the vegetables in STEP1 until the surface slightly browns.You can cook in a frying pan instead of using a grill.
- Once STEP3 is cooked, marinate the vegetables in STEP2 while hot. Leave them for at least half a day and serve.
