This vegetable dish is so versatile. I've eaten it hot as a great side dish to my main meal and cut it up cold over a spinach salad and eaten it by itself as a cold salad.
The flavors taste great no matter how you decide to incorporate it into your meals.
Start out with a bunch of asparagus spears, rinse and cut off the ends.
Slice up your mushrooms – I love the baby portabellas.
I opted for the already prepared roasted red peppers in the glass containers from your local grocery store and then did a loose chop.
Then mix all of the vegetables up in a glass rectangular baking dish and pour the ginger soy marinade over the top of the vegetables. You don't really need a lot of the marinade – just enough to coat the vegetables so it's not dry.
Broil in the oven until tender, but still crisp.
- 1 bunch of asparagus
- 5-6 baby portabella mushrooms
- 1 cup of roasted red peppers
- ½-1 cup of ginger soy marinade (in recipe index)
- Preheat oven to broil
- Rinse and cut off the ends of the asparagus spears.
- Rinse and chop mushrooms
- Loose chop roasted red peppers
- Add all the vegetables to a glass rectangular baking dish then pour enough of the ginger soy marinade over the top to coat each vegetable. You don't want to drown it. Just enough to keep it moist during the broil.
- Broil until tender - not mushy - about 10-15 minutes.
- Serve as a hot side dish or place in the fridge to cool as a salad. Add more ginger soy marinade/dressing as desired for a cold salad.
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