Refreshing with a splash of balsamic vinegar dressing.
- Nutrition facts are for one serving.
- Time to marinate and chill is not included in the cooking time.
Cut the eggplants into 3 cm (1.2 in) long rectangular sticks. Cut the zucchini and bell pepper into approximately the same-sized pieces.
Heat 1 Tbsp of the olive oil in a fry pan. Saute the eggplants and the zucchini. Once the oil is evenly spread, add in the bell pepper and quickly saute all together.
Sprinkle on the dash of salt, add 50 ml (1.7 fl. oz.) of water, cover with a lid and allow to cook for 2 to 3 minutes.
Mix the ingredients from (A) together in a bowl, add in drained (3) and dress well. Drizzle on 1/2 Tbsp of olive oil before serving.
Allow to cool, then place into a refrigerator to chill.
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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