Grilled Vegetables with Wafu® Dressing

Grilled vegetables with a trio of Japanese-style dressings.

  • 2 Japanese eggplant, cut crosswise into 1½ cm rounds
  • 2 red bell peppers, seeded and quartered
  • 2 yellow squash, cut crosswise into 1½ cm rounds
  • 2 zucchini, sliced lengthwise into 1½ cm rectangles
  • 8 green onions, roots cut off
  • 450 g string beans
  • 8 cremini mushrooms
  • ¼ cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Basil, for garnish
  • Wafu® Original Sesame Japanese Dressing
  • Wafu® Ginger Carrot Japanese Dressing
  • WAFU® Wasabi Edamame Japanese Dressing
  1. Heat a grill pan over medium-high heat. (Or prepare barbecue on high heat.)
  2. Brush the vegetables with the olive oil to coat lightly. Sprinkle with salt and pepper.
  3. 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.
  4. Arrange the grilled vegetables on a serving platter. Garnish with basil leaf.
  5. Prepare three small bowls each with a different Wafu® Japanese Dressing.
  6. Serve the vegetables warm or at room temperature with a choice of three dressings.

PREP TIME: 15 minutes
COOKING TIME: 25 minutes

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