Japan Sake and Shochu Makers Association | JSS
Get your daily vegetable intake with this recipe!
In winter, we could easily eat vegetables by having a hot pot. However, during the hot summer days, it is difficult to get in the mood to eat hot pot. Grilled summer vegetables with oil is a great dish for anyone who feels like they do not take enough nutrients during summer!
The summer vegetables in season are simply seasoned with salt and pepper. Slice them into large pieces for a delicious mouthful. Spray them with sake and bake them in the oven for a beautiful golden brown finish.
Get yourself ready to take on the summer rays, with the delicious grilled summer vegetables seasoned with olive oil!
| 1/2 of an onion |
| 1/3 of an eggplant |
| 1/3 zucchini |
| 1/6 of a red bell pepper |
| 1/6 of a yellow bell pepper |
| 1/8 of a pumpkin |
| 1/2 of a potato |
| 1 tomato |
| Olive oil, as needed |
| A pinch of salt and pepper |
| Sake, as needed |
Step 1:
Cut the onions, eggplants and zucchini into 1 cm slices and bell pepper to large chunks to your liking. Cut tomatoes into 1/4 wedges.
Step 2:
Wash potatoes and slice with the skin on. Slice pumpkins into large pieces and microwave for about 2 minutes.
Step 3:
Arrange (Step 1) and (Step 2) on a baking sheet, season with olive oil, salt, pepper, and lastly spray with some sake. Bake in a 220°C oven for 8 to 10 minutes.
Step 4:
Arrange (Step 3) on a plate and serve!
