Marinated Summer Vegetables Seasoned with Soy Sauce
The sweetness and "umami" of summer vegetables increase by frying them. Marinate the vegetables with refreshing flavor of "LESS SALT SOY SAUCE" to enjoy this filling dish.
PREPARATION
- Cut the potatoes vertically into 4 wedges, and microwave (600w) for 1.5 minutes. Cut the bell pepper into 5mm wide rectangles. Chop the turnip, with stem, leaves, and skin on, into 1cm wide rounds.
- Put olive oil and partially crushed garlic in a frying pan. Infuse the garlic over medium heat. Fry the halved red cabbage and other vegetables until they turn golden brown.
- Add pepper (coarsely ground), balsamic vinegar, white wine, and herbs to the pan. Once boiled, turn down the heat and cool down to room temperature. Refrigerate for more than 10 minutes to marinate.
| Servings | 2 servings |
|---|---|
| Cooking Time | 20 |
| Calories (1 serving) | 765 Calories |
| Sodium (1 serving) | 8.0 g |
| Author | YOKO WAKABAYASHI |
Ingredients
1/4 head Red cabbage
4-6 pcs Crimini mushrooms
4 thin slices Japanese pumpkin (or buttercup squash)
1/4 pcs Bell pepper
4 small size Potatoes
1 pcs Small turnip
2-4 pcs Cherry tomatoes
1/2 head Garlic
2 sprigs Rosemary
4 sprigs Thyme
200ml LESS SALT SOY SAUCE
100ml Extra-virgin olive oil
a pinch Pepper (coarsely ground)
1 teaspoon Balsamic vinegar
100ml White wine
PREPARATION
- Cut the potatoes vertically into 4 wedges, and microwave (600w) for 1.5 minutes. Cut the bell pepper into 5mm wide rectangles. Chop the turnip, with stem, leaves, and skin on, into 1cm wide rounds.
- Put olive oil and partially crushed garlic in a frying pan. Infuse the garlic over medium heat. Fry the halved red cabbage and other vegetables until they turn golden brown.
- Add pepper (coarsely ground), balsamic vinegar, white wine, and herbs to the pan. Once boiled, turn down the heat and cool down to room temperature. Refrigerate for more than 10 minutes to marinate.
