Roasted Vegetables with Soy Sauce and Ginger

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I have often prepared this vegetable combination with an Italian flavor, but recently adapted the recipe to an Asian flavor. Both styles taste very good. I will have to post the recipe for the Italian version sometime! This is such a simple recipe…just add the flavors you like best and you can’t go wrong!

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Roasted Vegetables with Soy Sauce and Ginger

2 small eggplant (Japanese-style eggplant is preferred, but not required)

2 carrots

½ onion

1 clove garlic

1 tablespoon fresh ginger, chopped (I often add more than this!)

¼ teaspoon black pepper

1 to 2 tablespoons low-sodium soy sauce

1 to 2 tablespoons olive oil

  1. Slice the eggplant, carrots, and onions into long, thin strips.
  2. Finely chop the clove of garlic.
  3. Slice the fresh ginger into small sticks.
  4. Place the eggplant, carrots, onions, garlic, and ginger into a heavy baking dish. I prefer to use a dish from LeCreuset’s Traditional Stoneware collection.
  5. Pour the soy sauce, olive oil, and black pepper over the vegetables.
  6. Stir to cover.
  7. Preheat oven to 400 degrees.
  8. Roast the vegetables for 10-15 minutes.
  9. Remove the pan from the oven and gently turn the vegetables.
  10. Return the vegetables to the oven to roast for another 10-15 minutes or until they just begin to soften. The carrots will still have a slight crisp-ness to them. (Depending on your oven, you might not need to roast the vegetables too long after turning them the first time.)

A closer look at a dish from the LeCreuset Traditional Stoneware collection.

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