• Cooking Time: 25
  • Servings: 4
  • Preparation Time: 15


Grilled vegetables with a trio of Japanese-style dressings.


  • 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.

Categories: Vegetable 

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