Chock-full of colorful summertime veggies!
- Cooking time
- 15 minutes
- Nutrition information is for one serving.
- Chop both the zucchini and eggplants into half of their lengths, then cut lengthwise into sixths. Poke the shishito peppers with a skewer in a few places.
- Heat the salad oil in a fry pan, add (1) in order and sauté.
- Add in the cherry tomatoes, once cooked through, season with the ponzu sauce.