Serves 4-6 / prep time: 10 min / cooking time: 20 min

Ingredients

Marinade:

3 tbsp olive oil

3 tbsp hoisin sauce

Sauce:

2 tbsp low-sodium soy sauce

2 tbsp sesame oil

2 tbsp tahini

1 tsp sambal oelek or sriracha (to taste)

2 tbsp water

Vegetables:

2 small Japanese eggplants sliced ½ inch thick

1 package (125 g) mini king oyster mushrooms sliced in half

1 crown of broccoli cut into chunks

8 asparagus spears cut in half

4 green onions cut in half

2 cups cooked quinoa

Salt and pepper

For service:

Drizzle sauce, sesame seeds and thinly sliced cucumbers or carrots for freshness.

Directions

1. Mix olive oil and hoisin in a large bowl. Gently toss all of the vegetables in the bowl and set aside to let the flavours absorb.

2. Mix all the ingredients of the sauce in a small jar and shake until well blended.

3. Preheat the grill to high and grill your vegetables in 2 batches, starting with the mushrooms and the eggplant. Set aside and drizzle with a bit of the reserved marinade. Then grill all of the other vegetables, paying attention to not let any of them burn. We want more brown colour than black, but some char is good.

4. Place your choice of vegetables in a bowl of quinoa (or rice if you prefer) topped with sliced cucumbers and/or carrots, sesame seeds and the prepared sauce.