Marinated Vegetables

Cubed butternut, sweet potatoes, pumpkin, courgettes, and aubergine are marinated in a zesty ginger-soy balsamic dressing and then griddled.

Vegetarian Vegan Healthy Vegetables Griddled

Estimated Nutrition

Calories

296.1

kcal / serving

1184.5 kcal total

Carbs

60.1g

per serving

240.2 g total

Fat

4.2g

per serving

16.8 g total

Protein

4.6g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

tbsp

Dark Soy Sauce

Fruits

piece

Lemon Juice

juice only

NutsSeeds

tsp

Ginger Powder

Fresh Ginger

chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

for drizzling

Vegetables

piece

Butternut Squash

peeled and sliced

piece

Sweet Potato

peeled and sliced

0.25

piece

Kabocha Pumpkin

peeled and cubed

piece

Green Courgette

cubed

piece

Yellow Courgette

cubed

piece

Aubergine

cubed

Method

Grill the vegetables in the hot pan for 2 to 3 minutes.

Peel the butternut and sweet potatoes and slice them into pieces approximately 0.5 cm thick.

Dice the remaining vegetables to the same size.

Submerge all vegetables in the marinade for 2 hours.

Remove the vegetables from the marinade and drain excess liquid.

Heat a griddle pan on the hob and drizzle with olive oil.

Mix all marinade ingredients together in a large bowl.