Roasted Vegetables with Lemon Koji

Ingredients:

Marinade:
▪ 2 teaspoons Lemon Koji
▪ 1/2 teaspoon Shio Koji
▪ 1 tablespoon Olive Oil

Vegetables:
▪ 500g vegetables of your choice
▪ Recommended vegetables: Choko, Cauliflower, Pumpkin, Potatoes, Chinese Cabbage or Green Cabbage
▪ Our favourite combination is Choko and Chinese Cabbage

Preparation:

1. Preheat the oven to 180°C.

2. Prepare the marinade by combining the Lemon Koji, Shio Koji and olive oil in a small bowl.

3. Cut the vegetables into bite-sized pieces. You can use a mixture of vegetables or a single type.

4. If using Chinese cabbage, green cabbage or another leafy vegetable, cut into thick segments while keeping the leaves attached at the base. This helps the segments hold together during cooking.

5. Place the cut vegetables in a large bowl, add the marinade and toss until evenly coated.

6. For cabbage or other layered leafy vegetables, use your hands to gently spread a little marinade between the layers.

Cooking:

1. Arrange the vegetables in a single layer on an oven tray.

2. Roast for 15–20 minutes.

3. For larger or thicker pieces, turn the vegetables over and roast for a further 10–15 minutes, or until tender and lightly browned.

Serving:

Serve the roasted vegetables warm as a simple side dish or as part of a light meal. The Lemon Koji adds a fresh citrus flavour that works particularly well with naturally sweet roasted vegetables.

Tips:

For a lighter alternative, prepare the vegetables and marinade in the same way and cook them in a steamer instead of roasting.

When steaming different types of vegetables together, add them according to their cooking time. For example, steam root vegetables for about 10 minutes first, then add leafy vegetables on top and steam for a further 10 minutes, or until everything is tender.