Marinated vegetables – Recipe

Marinated vegetables – Recipe 1

Marinated vegetables – Recipe

1 butternut, peeled and sliced
2 large sweet potatoes, peeled and sliced
¼ kabocha pumpkin, peeled and cubed
2 green courgette, cubed
2 yellow courgette, cubed
1 large aubergine, cubed

For the marinade
4 lemons, juice only
50ml/2fl oz balsamic vinegar
1 tsp ginger powder
2 tbsp dark soy sauce
olive oil
50g/ 2oz fresh ginger, chopped
salt and freshly ground black pepper

Mix all the marinade ingredients together in a large bowl.

Peel the butternut and sweet potatoes, then slice in pieces no bigger than ½-¾cm/¼-½in thick.

Dice the remaining vegetables to the same size.

Submerge all the vegetables in the marinade for 2 hours.

Take the vegetables out of the marinade and remove any excess liquid.

Place the griddle pan or frying pan on the hob and drizzle with a little olive oil, ensure the pan is hot.

Place the vegetables in the pan and grill for 2-3 minutes.


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