Grilled Vegetables Salad

….Have you tried grilling vegetables? When you start grilling vegetables, the taste changes. The characteristic aroma of vegetables decreases and the sweetness rises. In particular, the sweetness of the green onion is excellent. Also mushroom has great texture and celery gets crispy as well. It is enough for anyone to make their own side dish by choosing the ingredients they want. Today, I added a light Asian dressing with this dish that was a great combination on a Korean food table. It’s a healthy side dish just by looking at it. If you want to make this dish, it’s great to use leftover vegetables in a refrigerator. Leftover vegetables will change a great side dish!! It is better to eat it with meat.

Servings: 3

Time: 30 minutes

Ingredients:

1. 9–10 stems green onion
2. 4–5 king oyster mushroom, sliced thinly
3. 1/2 cup alba mushroom
4. 1/2 cup maitake mushroom
5. 1 stem celery, sliced thinly
6. 2 Ts avocado oil
7. 1 Ts mixed vegetables juice

For Asian dressing:

1. 1 garlic cube, minced
2. 2 Ts Mat-Gan-Jang
3. 2 Ts fresh lemon juice
4. 1 ts vinegar
5. 1 Ts honey
6. 3 Ts olive oil
7. 1 Ts toasted sesame seeds
8. black pepper to taste

….all mixed

Cooking Instructions:

1. Mix the garlic, Mat-Gan-Jang, lemon juice, vinegar, honey, olive oil, sesame seeds, and black pepper into a bowl well. Set aside.

2. Place the green onion, mushrooms, and celery onto a tray. Apply the mixed vegetables juice onto the vegetables with a brush.

3. Heat a grill pan with medium heat and add the avocado oil into the grill pan. Grill the mushroom, celery, and green onion until light brown.

4. Place the grilled vegetables onto a serving dish.

5. Serve it with sauce.

Youcan also view this recipe on instagram.

https://www.instagram.com/p/CYRjh6nlJJg/