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
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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