Grilled Vegetable Salad
Soy sauce enhances the flavor of these assorted vegetables.
10 minutes
194kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Slice the kabocha squash into 5 mm (1/4 in) edible size lengths. Cut the yam into 7-8 mm half thick circles, divide the eggplant into four wedges, and chop up the red bell pepper. Cut the eringi mushroom in half length-wise, then into 4-6 wedges. Finally, break apart the shimeji mushrooms into groups.
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Heat some grape seed oil in a fry pan and fry all the vegetables in order from hardest to softest.
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Arrange all on a dish, season with soy sauce and lemon juice before serving.
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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