Ultimate teriyaki roast vegetables

Jacqueline Alwill

Brown Paper Nutrition

The most delicious teriyaki dish you ever did eat! Prepared in 5 minutes, ready in 20, and with some left for the next day one of the best dishes to cook once, eat twice. You can add your choice of protein (chicken fish beef) to this dish or enjoy as is with some brown rice/quinoa and avocado if you’re looking for a hearty vegan meal.


Serves 4 as a side or 2 as a main

2 medium (750g) eggplant, sliced 1-2cm thick

500 jap pumpkin, cut into wedges

4 asian shallots, white and green sliced into thin pieces

olive oil

1 tablespoon sesame seeds

good handful of coriander, leaves and stalks

Teriyaki sauce:

2 tablespoons tamari or gluten free soy sauce

1 tablespoon honey or maple syrup if vegan

1 teaspoon sesame oil


Heat oven to 200C and line a large baking tray with greaseproof paper.

Arrange eggplant, pumpkin and onions around the tray drizzle with olive oil, toss and coat with extra olive oil if the eggplant requires it, season with sea salt and place in oven to cook for 20 minutes.

Whilst cooking whisk together ingredients for teriyaki in a bowl.

Once veggies are cooked drizzle with teriyaki sauce, sesame seeds and coriander and serve.