Roasted vegetables are a quick and nutritious dinner idea. Pair this recipe with Coconut Rice (which can cook while the vegetables are roasting) and Tamari-Sesame Sauce and you will have a sure winner.
Marinade
1/2 cup tamari or shoyu soy sauce
1/4 cup mirin
1/4 cup rice vinegar
1/4 cup toasted sesame oil
2 cloves garlic, minced
Thick slices or chunks of your favorite vegetables. I prefer slices because they roast better, but if you are going to try this on the grill, go for chunks. Here are some of my favorites:
- Portobella mushrooms
- Zucchini
- Summer Squash
- Sweet Potato
- Fennel Bulb
- Red Onion
- Japanese Eggplant
- Beefsteak Tomato
Directions
- Preheat oven to 400 degrees, and spray a baking sheet (or two) with cooking spray.
- Whisk the marinade ingredients in small bowl until well mixed and emulsified.
- Place cut vegetables (except tomato) in a large bowl and toss with the marinade.
- Arrange vegetables in one layer on each baking sheet.
- Roast in the oven for 45 minutes, turning the vegetables over every 10-15 minutes as needed. Roast the tomato in the last 10 minutes of cooking time.
- When finished, arrange vegetables on plate with Coconut Rice. Drizzle with Tamari-Sesame Sauce and serve.
Tamari and shoyu are different varieties of soy sauce that can be found in most natural food stores. If either of these types is not available, a low-salt soy sauce will work as well.
Mirin is a sweet Japanese cooking wine that can be found at most Asian grocery stores. If such a store is not available in your area, you can substitute dry cooking sherry.
Japanese Eggplant is my personal favorite for this recipe. Japanese eggplant differs from the traditional variety in size, shape, color and taste. It has a sweeter taste and does not need to be pre-salted as the American variety does. Most large grocery stores carry Japanese eggplant. It can be recognized by it's light purple color, and long, slender shape.
The tomato in this recipe does not need to be marinated, and should only be roasted for the last 10 minute of the cooking time. Tomatoes have their own inherent flavor, and overcooking will leave you with a mushy, hard to handle mess. Cook it just long enough to heat through and make tender.
