Grilled Vegetables with Wafu® Dressing
2 Japanese eggplant, cut crosswise into ½ inch rounds
2 red bell peppers, seeded and quartered
2 yellow squash, cut crosswise into ½ inch rounds
2 zucchini, sliced lengthwise into ½ inch rectangles
8 green onions, roots cut off
1 pound string beans
8 cremini mushrooms
¼ cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
Basil, for garnish
Natural Wafu® Roasted Sesame Dressing*
Natural Wafu® Ginger Carrot Japanese Dressing
Natural Wafu® Wasabi Edamame Japanese Dressing
Heat a grill pan over medium-high heat. (Or prepare barbecue on high heat.)
Brush the vegetables with the olive oil to coat lightly. Sprinkle with salt and pepper.
Grill the vegetables in batches, starting with the bell peppers. Grill pepper quarters, skin side down, until lightly charred, about 8-10 minutes. Then grill the beans, yellow squash, zucchini, eggplant and mushrooms for about 6-8 minutes.
Arrange the grilled vegetables on a serving platter. Garnish with basil leaf.
Prepare three small bowls each with a different Wafu® dressing.
Serve the vegetables warm or at room temperature with a choice of three dressings.
Pairs Well With
Grilled vegetables with a trio of Japanese-style dressings.