Grilled Summer Vegetables in Marinade

How to Make Colorful Grilled Summer Vegetables in Marinade

This dish features vibrant summer vegetables that soak up a delicious soy based broth, making each bite juicy and flavorful.

Since the vegetables are grilled in a frying pan.

Today, we'll be using olive oil, which pairs well with summer vegetables.

ngredients (Serves 2)

• 2 portions of boiled noodles of your choice (e.g. wheat noodles, buckwheat soba, etc.)

• 100g boiled greens (such as water spinach)

• 300g assorted summer vegetables, such as:

  • 1/2 red bell pepper

  • 1/2 yellow bell pepper

  • 2 Turkish green peppers

  • 2 slices red onion

  • 10 cherry tomatoes

  • 100g zucchini (sliced)

• 30g olive oil

• A pinch of chili flakes

• A handful of fresh greens for topping (lettuce, herbs, or microgreens)

Marinade Ingredients

• 1/2 tsp minced ginger

• 1/2 cup water

• 1/2 tsp smoked paprika

• 3 tbsp light soy sauce

• 2 tbsp dry white wine

• 1tsp molasses (sugar)

  
  

Instructions:

[1]Combine all the marinade ingredients in a saucepan.Heat gently until the molasses (or sugar paste) is fully dissolved.

[2]Slice the bell peppers into 3–4 long strips each.Cut the zucchini and onion into round slices.

[3]Heat some olive oil in a frying pan.

[4]Grill the bell peppers and zucchini until lightly charred.

[5]Grill the cherry tomatoes until their skins are blistered and slightly charred.

[6]In the same pan, add a little more olive oil and heat over medium.Add the onion slices and grill until they become translucent and slightly golden.

[7]Once all the vegetables are nicely browned, remove them from the pan and place them into a container.

[8]While the vegetables are still warm, pour the marinade over them.

[9]Cover and chill in the fridge for at least 30-60 minutes before serving.

[9] Prepare noodles of your choice.

[10]For this session, we prepared one serving each of soba (75g of dry buckwheat noodles) and 80g of pasta (boiled with baking soda).

Since this is a cold dish, rinse the boiled noodles under cold running water and drain them well.

[12]

Serve the marinated vegetables and marinade over noodles.

Sprinkle with some chili flakes and top with fresh greens.

Feel free to use any type of vegetables or mushrooms you like for this dish.

Get creative and have fun with your own variations!

Here are some examples of past combinations

• Grilled eggplant and shishito peppers

• Okra and oyster mushrooms

• Pimentos and colorful cherry tomatoes

• Japanese green peppers etc