Marinated Zucchini and Eggplant

Savory soy sauce marinade with a splash of balsamic vinegar for extra refreshing tanginess

Cooking time

10min+

Calories

132kcal

Sodium

354mg

Nutrition facts are for one serving.
Time to marinate and chill is not included in the cooking time.

Ingredients(Servings: 2)

Directions

Cut the eggplants into 3 cm (1.2 in.) long rectangular sticks. Cut the zucchini and bell pepper into approximately the same-sized pieces also.
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 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 (A) ingredients together in a bowl, add in drained (3) and coat the ingredients with the marinade. Drizzle on 1/2 Tbsp of olive oil.
Allow to cool, then place into a refrigerator to chill.

Cooking Basics

Bell peppers - removing seeds

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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