Ingredients – serves 4
2 medium sweet potatoes
2 medium aubergines
4 small courgettes
2 tbsp vegetable oil
4 spring onions, trimmed and finely sliced
1 tbsp roughly chopped coriander
1 tbsp Furikake seasoning
1 lime, cut into segments
For the glaze:
4 tbsp Genmai Miso
2 tsps freshly grated giner
2 tbsp honey
2 tbsp Tamari soy sauce
3 tbsp Mirin
Pre-heat the oven to 200°C.
Chop the sweet potatoes, aubergines and courgettes in half and slash a lattice of deep cuts into the flesh.
Turn over the vegetables in a roasting pan with the oil.
Roast the potatoes in the over for 10minutes before adding the aubergines and roasting for a further 20 minutes until the flesh of both vegetables are cooked through and soft.
Add the courgettes to the roasting dish for 5 minutes.
Whilst the vegetables are roasting, mix the glaze ingredients together with a fork until smooth.
Spread the glaze over the cut side of the vegetables and place back in the oven until the surface becomes dark and caramelised, about 10 minutes.
Cut the vegetables in half lengthways to expose some of their juicy flesh and pile into a bowl. Sprinkle with the spring onions, coriander, Furikake and serve with segments of lime