Recipe series Shogakukan Precious “Marinated Colorful Grilled Vegetables with Ponzu Vinegar”
- 菅野 ateliercuisine
- May 17
- 2 min read
Recipe Serials
Shogakukan “Precious” magazine website
Your body is made by what you eat, so what you eat today is important.
I recommend this recipe because you can make it for yourself or for entertaining ☺Fun and easy cooking 🎵.
This recipe is full of fiber and makes use of anti-aging ingredients! Marinated Colorful Grilled Vegetables with Ponzu Vinegar
↑Here is the key to Kirei.
Marinated Colorful Grilled Vegetables with Ponzu (Serves 4) 【Preparations
Zucchini - 200g
150g celery
150g each red and yellow bell peppers
100g purple onion
2 cloves garlic
A little thyme
1 tablespoon olive oil (for grilling), 3 tablespoons (for marinade)
A pinch each of salt and black pepper
100ml Ponzu soy sauce
Pink pepper - to taste
Ponzu Soy Sauce: Shinhime Ponzu Soy Sauce (Marunaka Shoten) is used this time. How to cook
First, cut vegetables and prepare for cooking. Cut zucchini into 1 cm wide rounds and celery into 5 cm long sticks. Cut bell peppers lengthwise into sticks, and cut purple onions into 1 cm wide wedges.
When the cut vegetables are ready, put olive oil on a grill pan and heat the garlic and thyme over low heat to slowly bring out their aroma.
Then, turn the heat to medium and carefully grill the zucchini, celery, bell bell pepper, and purple onion. Once browned, season with salt and black pepper!
Drizzle these charred vegetables with a simple marinade of ponzu soy sauce and olive oil. The key is to mix the vegetables with the marinade while they are still hot. This will make it easier for the flavors to soak in. Finally, sprinkle with pink pepper to add color.
To finish, simply remove from heat and refrigerate. The marinade is useful as a reserve dish, and when arranged in a bowl, it instantly becomes a gorgeous dining table.
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