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Asian Style Roasted Vegetables

Watch out vegetarians! Many common Asian style sauces contain meat products even when there isn’t any meat visible. Watch out for sauces that contain oyster sauce, fish sauce, shrimp paste, or anchovy paste.
Difficulty:
2/5
Prep time:
15 min
Cook time:
30 min
Serves:
4-6

INGREDIENTS

  • 12 button mushrooms
  • 3 zucchini
  • 3 stalks of celery
  • 1 eggplant
  • Green beans
  • 2 tbsp diced garlic
  • 2 fresh chili peppers
  • Olive oil
  • 50 ml Oyster sauce
  • 100 ml Soy sauce
  • Salt, pepper, and sugar to taste

DIRECTIONS

  1. Preheat BBQ to 350°F (177°C) with a cast-iron rib roaster inside.
  2. While on high, add olive oil, garlic, and sliced chili peppers to the roasting pan and lightly saute garlic until it begins to brown.
  3. Rough chop mushrooms, zucchini, celery, and eggplant into similar sizes and add all vegetables to the roasting pan. Make sure to move vegetables around, coating them in oil to prevent sticking.
  4. Mix in oyster sauce and soy sauce and roast at 350°F (177°C) for 30 minutes or until vegetables are tender and have started braising when the sauce reduces.
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