Grilled Vegetable Salad

Soy sauce enhances the flavor of these assorted vegetables.

Cooking time

10min

Calories

194kcal

Sodium

500mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

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.
Heat some grape seed oil in a fry pan and fry all the vegetables in order from hardest to softest.
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.

King oyster mushrooms - cutting off the hard base

The base of king oyster mushrooms is somewhat hard and tough, so please use a knife to shave this portion off.

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

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