All-purpose vegetable marinade in a hurry from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono and Harris Salat

  • lemons
  • soy sauce

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on September 18, 2017

    It was magic how three simple ingredients came together to make the grilled veggies really shine. I had yuzu juice on hand and used it with the olive oil and soy sauce for the marinade. We grilled the zucchini, summer squash, red pepper and eggplant after marinading them for about 20 minutes. I served them as a side with the Salmon with Shiso Pesto from this cookbook. The family loved them both and it was a snap to put together.

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