These preserved vegetables are great for making in autumn when there is a glut of harvest vegetables. They can be used hot or cold in dishes such as salads, pasta and rice or use as a base for sauces and soups.
- Preparation Time30 mins
- Additional Timeplus allow to cool overnight
- Cooking Time1 hour
Nutrition per serving
- Energy59 Kcals
- 100g red peppers
- 100g green peppers
- 100g yellow peppers
- 200g courgette
- 200g aubergine
- 200g squash
- 200g onions
- 150ml Kikkoman Less Salt Soy Sauce
- 4-5 tbsp vegetable oil
Preheat oven to 120C. Clean the vegetables, deseed, remove cores and peel the squash. Chop all vegetables into cubes or slices.
Pour the oil into a big pan and fry the onion until translucent. Add the peppers and aubergine and stir fry for a few minutes. Add the courgette and squash and stir fry for about 10 minutes more, or until everything is tender. Add the Kikkoman Less Salt soy sauce and mix well.
Pour the sauce into clean, dry kilner jars, close the seals and lids and place in a preheated oven for about 30 minutes. Allow to cool overnight, don't turn upside down.
It is then ready to use in other dishes.