Our family’s favorite summer dish is grilled summer vegetables marinated in a sweet and spicy sauce (Nanban vinegar).
It’s a simple recipe to grill vegetables and pickle them in sauce, and it’s convenient because it keeps for about 3 days in the refrigerator.
You can eat healthy and refreshing even in hot summer.
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INGREDIENTS for Marinated Grilled Vegetables: 4 servings
- 2 eggplants
- 200g pumpkin
- 8-9 okra
- 2 green peppers
- 3 – 4 tbsp vegetable oil
Nanban Vinegar
- 180ml dashi
- 90ml rice vinegar
- 2 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp yuzu or lemon juice (optional)
- 1 dried red chili pepper (chopped)
INSTRUCTIONS for Marinated Grilled Vegetables
STEP
Make Nanban Vinegar
- Put the ingredients for Nanban vinegar in a storage container and mix well.
STEP
Cut Vegetables
- Wash the vegetables.
- Sprinkle the okra with 1/2 teaspoon of salt (not listed) and roll it on a cutting board. Rinse and cut off the stem and calyx.
- Remove the seeds from the pumpkin and cut lengthwise into 5mm wide pieces.
- Remove the stem and seeds from the green pepper and cut into 2 cm wide pieces.
- Remove the stem from the eggplant and cut it into quarters lengthwise.
STEP
Grill and Marinate
- Add oil to a frying pan and heat over medium heat. Add the vegetables in order from the eggplant and grill until tender. Drain the oil well and pickle it in Nanban vinegar while hot.
- Cover the vegetables with plastic wrap and refrigerate for at least 30 minutes. You can eat it right away, but it’s even more delicious if you let it cool for about half a day.
NOTES
・Eggplants change color easily, so cut them just before grilling. If you grill from the skin side, the color will be beautifully finished.
PRESERVATION
・3 days in the refrigerator
