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Ginger-Roasted Vegetables

Yield: Serves 4. Each serving: 1-1/2 cups.



2 teaspoons honey
1 teaspoon sesame oil
1/2 teaspoon freshly grated ginger root
1/4 teaspoon ground ginger
Pinch cayenne pepper
1/2 pound eggplant, cut into slices or chunks
1 medium onion, quartered
1 medium tomato, quartered
1/4 pound mushrooms, washed and halved
1 large carrot, cut into thick diagonal slices
4 cups brown rice, cooked

In a large bowl, stir together honey, sesame oil, ginger and cayenne. Preheat oven to broil.

Toss vegetables with ginger mixture. Arrange vegetables on a nonstick baking pan; pour the remaining sauce over vegetables. Broil vegetables until browned and tender, about 15 minutes. Serve immediately over cooked brown rice.

This dish goes well with grilled chicken or fish.