¼ kabocha pumpkin, peeled and cubed

2 green zucchini, cubed

2 yellow zucchini, cubed

1 large eggplant, cubed

For the marinade

4 lemons, juice only

50ml/2fl oz balsamic vinegar

1 tsp ginger powder

2 tbsp gluten free soy sauce

olive oil

50g/ 2oz fresh ginger, chopped

salt and freshly ground black pepper


Mix all the marinade ingredients together in a large bowl.

Peel the pumpkin, then slice in pieces no bigger than ½-¾cm/¼-½in thick.

Dice the remaining vegetables to the same size. Submerge all the vegetables in the marinade for 2 hours.

Take the vegetables out of the marinade and remove any excess liquid.

Place the griddle pan or frying pan on the hob and drizzle with a little olive oil, ensure the pan is hot.

Place the vegetables in the pan and grill for 2-3 minutes.

Recipe adapted from: Good Food

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