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Marinated vegetables

Prep time 1-2 hours
Cook time 1-2 hours
Serves 4
Dietary Vegetarian
by Peter Gottgens

From Saturday Kitchen

Method


  1. Mix all the marinade ingredients together in a large bowl.

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

  3. Dice the remaining vegetables to the same size.

  4. Submerge all the vegetables in the marinade for 2 hours.

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

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

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

Ingredients

  • 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

Shopping List

Marinated vegetables

Fruit and vegetables

Cooking ingredients

Other

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