Photo: Korea Ministry of Food and Drug Safety
South KoreaBalsamic Marinated Vegetables
발사믹으로 양념한 채소요리
Side dish · Grilled
Side dishesCourse
301kcal · per serving
Not spicySpice
🌱 VeganGluten-free
Recipe
Balsamic Marinated Vegetables
Not spicyVeganGluten-free
Ingredients Tap an ingredient to check it off
Servings1
- broccoli브로컬리20 g
- cauliflower컬리플라워20 g
- Korean zucchini돼지호박10 g
- carrot당근10 g
- onion양파10 g
- eggplant가지10 g
- grape vinegar포도식초5 g
- dried oregano오레가노마른것0.5 g
- dried thyme타임마른것0.5 g
- minced dried rosemary로즈마리마다진것0.5 g
- low-sodium salt저나트륨소금0.2 g
Nutrition per serving
301kcal
5.6gCarbs
2.5gProtein
30.2gFat
76mgSodium
Steps
Translated from the Korean original. Amounts are as in the original recipe.
- Cut the broccoli and cauliflower into bite-sized pieces.
- Cut the carrot, zucchini, and onion into thin 5cm-long strips.
- Cut the eggplant lengthwise.
- Blanch the broccoli, cauliflower, and carrot in boiling water, then rinse in cold water.
- Make the balsamic sauce.
- Marinate the prepared vegetables in the balsamic sauce.
💡 TipLow-sodium salt tastes similar to regular salt but is made with potassium (K) instead of sodium (Na), so it is suitable for dishes that reduce sodium content.
Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.
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