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.
Cooking Time25 mins

*Excluding the time for marinating

Calories (1 serving)377 Calories
Sodium (1 serving)2.3 g
1 color each Bell peppers
1/2 pcs Zucchini
1 stalk Leek
1/2 pcs Carrot
1/2 pcs Sweet potato
45ml Olive oil
3-4 tablespoons REGULAR SOY SAUCE
1 tablespoon Lemon juice
1 tablespoon Balsamic vinegar
as you like Pepper
1/2 tablespoon Garlic (grated)


  1. 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.
  2. Combine A and put into boil.
    If the balsamic vinegar tastes too sour, add a pinch of sugar.
  3. Grill the vegetables in STEP1 until the surface slightly browns.
    You can cook in a frying pan instead of using a grill.
  4. Once STEP3 is cooked, marinate the vegetables in STEP2 while hot. Leave them for at least half a day and serve.