Vegetable Yakizakana

Vegetable Yakizakana is a delightful vegetarian twist on a classic Japanese BBQ dish, featuring grilled seasonal vegetables marinated in a savory sauce. This vibrant dish is not only visually appealing but also packed with flavor, making it a perfect option for any BBQ gathering.

Ingredients

• Zucchini - 1 medium, sliced into 1/2 inch rounds
• Bell pepper (red or yellow) - 1, cut into thick strips
• Eggplant - 1 medium, sliced into 1/2 inch rounds
• Asparagus - 100 grams, trimmed
• Mushrooms (shiitake or button) - 150 grams, halved
• Olive oil - 2 tablespoons
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Sesame seeds - 1 tablespoon, for garnish
• Green onions - 2, chopped for garnish

Steps

1. In a bowl, mix together the olive oil, soy sauce, mirin, sesame oil, minced garlic, and grated ginger to create the marinade.
2. Add the sliced zucchini, bell pepper, eggplant, asparagus, and mushrooms to the marinade, tossing well to coat. Let it marinate for at least 15 minutes.
3. Preheat a grill or grill pan over medium-high heat.
4. Once hot, add the marinated vegetables to the grill in a single layer, being careful not to overcrowd them.
5. Grill the vegetables for about 5-7 minutes on each side, or until they are tender and have beautiful grill marks.
6. Remove the vegetables from the grill and transfer them to a serving plate.
7. Garnish with sesame seeds and chopped green onions before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from a variety of vegetables.
• Low in calories and fat, making it suitable for weight management.

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