Roasted Vegetables with Lemon Koji

Seasonal vegetables roasted with Lemon Shio Koji, Salty Koji and olive oil. A simple side with a gentle citrus tang.

Ingredients

• 2 tsp Lemon Koji
• 1/2 tsp Shio Koji
• 1 tbsp olive oil
• 500 g vegetables of your choice

Preparation

1. Preheat the oven to 180°C.
2. Prepare the marinade by combining the Lemon Koji, Shio Koji and olive oil in a small bowl.
3. Cut the vegetables into bite-sized pieces. You can use a mixture of vegetables or a single type.
4. If using Chinese cabbage, green cabbage or another leafy vegetable, cut into thick segments while keeping the leaves attached at the base. This helps the segments hold together during cooking.
5. Place the cut vegetables in a large bowl, add the marinade and toss until evenly coated.
6. For cabbage or other layered leafy vegetables, use your hands to gently spread a little marinade between the layers.

Cooking

1. Arrange the vegetables in a single layer on an oven tray.
2. Roast for 15–20 minutes.
3. For larger or thicker pieces, turn the vegetables over and roast for a further 10–15 minutes, or until tender and lightly browned.