Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
3 tablespoons Nakano Organic Rice
Vinegar – Seasoned
1/4 cup olive oil
1 teaspoon salt, plus extra, to taste
1/2 teaspoon pepper, plus extra, to taste
1 tablespoon, plus 1 1/2 teaspoons,
fresh parsley, chopped
1 1/2 teaspoons fresh garlic, minced
1 cup fresh zucchini, sliced into
1 3/4-inch long, 1/4-inch thick planks
1 cup fresh green pepper strips
1 cup fresh red pepper strips
8 fresh stalks asparagus, slicing off
1/4 inch from bottom of stalk
1 fresh portobello mushroom, sliced into
1/2-inch squares
1 cup fresh eggplant, diced into 1/2-inch
squares
Heat oven or grill to 375 F.
In large bowl, mix together rice vinegar, olive oil,
salt, pepper, parsley and garlic to create marinade.
Clean vegetables then place them in marinade in small
batches. Toss to coat then place in foil pouch. Pour
remaining marinade over vegetables and seal pouch.
Bake in oven or over indirect heat on grill 25 minutes.
Add salt and pepper, to taste, after removing pouch
from heat.
Chef’s tip: Open pouch after 20 minutes of cooking
and allow vegetables to crisp slightly under direct heat
for remaining 5 minutes.
