Soba Salad with Grilled Sweet Potato, Eggplant, and Red Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To streamline the preparation, cook the noodles ahead of time, and have the vegetables already marinating in a bag. Another quick tip: Remove the potato slices from the simmering water using a slotted spoon, then return the water to a boil, and use the same pot to cook the soba. Use a spatula to carefully turn the potatoes on the grill so they won't stick. Ingredients:
12 (1/2-inch-thick) slices sweet potato (about 2 medium) |
1/3 cup orange juice |
2 1/2 tablespoons molasses |
1 tablespoon water |
2 teaspoons vegetable oil |
1 1/2 teaspoons dijon mustard |
1 garlic clove, crushed |
8 (1/2-inch-thick) slices eggplant (about 1 medium) |
1 red bell pepper, cut into 4 wedges |
cooking spray |
1/3 cup thinly sliced green onions |
1 1/2 tablespoons low-sodium soy sauce |
1 tablespoon sherry |
1 tablespoon dark sesame oil |
2 teaspoons brown sugar |
1 teaspoon minced peeled fresh ginger |
4 cups cooked soba (about 8 ounces uncooked buckwheat noodles) |
Directions:
1. Place potato slices in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
2. Combine juice and the next 5 ingredients (juice through garlic) in a large zip-top plastic bag. Add potato slices, eggplant, and bell pepper to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally. Remove the vegetables from bag, reserving marinade.
3. Prepare grill.
4. Place the vegetables on grill rack coated with cooking spray, and grill for 4 minutes on each side or until done, basting frequently with 1/2 cup reserved marinade. Place vegetables on a platter; drizzle with remaining marinade.
5. Combine onions and next 5 ingredients (onions through ginger). Place soba in a large bowl, and drizzle with dressing. Serve with vegetables.
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