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Griddled vegetables with bonito seasoning

Preparation time
less than 30 mins

Cooking time
less than 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the seasoning

  • handful bonito flakes, crushed
  • 2 tsp soy sauce
  • 2 tsp caster sugar
  • 2 tsp sesame oil
  • 2 tbsp sesame seeds
  • pinch chilli powder
  • 2 tbsp toasted and chopped nori seaweed

For the sauce

  • 5 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 red chilli, finely chopped

For the vegetables

  • 1 red onion, cut into quarters
  • 2 courgettes, cut into chunks
  • 2 red peppers, cut into chunks
  • 4 portobello mushrooms, cut into chunks
  • 100g/3½oz enoki mushrooms, trimmed
  • 100g/3½oz small brown mushrooms

Method

  1. To make the seasoning, preheat the oven to 220C/200C Fan/Gas 7, place the bonito flakes, soy and sugar in a saucepan and stir until the sugar has dissolved. Stir in the sesame oil and pour onto a baking tray then bake for 5–10 minutes, remove from the oven and leave to harden. Break up into pieces and mix with the sesame seeds, chilli and nori.

  2. To make the sauce, place all the ingredients in a bowl and mix together.

  3. To make the vegetables, grill the vegetables on a hot griddle pan until soft and lightly charred all over. Pour the sauce over the vegetables and set aside.

  4. Serve the vegetables and top with the seasoning.

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