Lunch: Soba Salad with Grilled Sweet Potato, Eggplant, and Red Pepper Recipe | Myrecipes

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 sa

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)

Instructions

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.
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.
Prepare grill.
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.
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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