Thursday, May 17, 2007

Lemon Soy Eggplant & Zucchini

Lemon Soy Eggplant & Zucchini
Marinade from Quick Vegetarian Pleasures -South Beach DietFriendly

Prep Time: 30 minutes
Roasting Time: 20 minutes

Serves 4

1 large eggplant, skin left on, cut thinly across (to make rounds)
2-3 small zucchini, skin on, cut in thin strips lengthwise
½ cup canola or vegetable oil
3 tbsp lemon juice
4-5 tbsp soy sauce
2-3 tbsp sesame oil
1 green onion (scallion), thinly sliced
3 cloves garlic, minced
1 small piece of fresh ginger (about 1”), chopped (or 1 ½ tsp ground ginger)

1. Combine all the marinade ingredients and pour over the vegetables. Let them marinate at room temperature for 30 minutes or so.

2. Preheat the oven to 400°F/200°C

3. Transfer the veggies to a lipped cookie sheet (I always line them with foil so it’s easier to clean up). Roast for 20 minutes or so, spooning marinade over the top occasionally.

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