To streamline the preparation, cook the noodles ahead of time, and have the vegetables already marinating in a bag. Quick tip: Remove the potato slices from the simmering water using a slotted spoon, then return the water to a boil, and use the same pot to cook the soba. Use a spatula to carefully turn the potatoes on the grill so they won't stick.
12 (1/2-inch-thick) slices sweet potato
(about 2 medium)
1/3 cup orange juice
2 1/2 tablespoons molasses
1 tablespoon water
2 teaspoons vegetable oil
1 1/2 teaspoons Dijon mustard
1 garlic clove, crushed
8 (1/2-inch-thick) slices eggplant
(about 1 medium)
1 red bell pepper, cut into 4 wedges
Cooking spray
1/3 cup thinly sliced green onions
1 1/2 tablespoons low-sodium soy
sauce
1 tablespoon sherry
1 tablespoon dark sesame oil
2 teaspoons brown sugar
1 teaspoon minced peeled fresh
ginger
4 cups cooked soba (about 8 ounces
uncooked buckwheat noodles)
Place potato slices in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well. Combine juice and the next 5 ingredients (juice through garlic) in a large zip-top plastic bag. Add potato slices, eggplant, and bell pepper to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally. Remove the vegetables from bag, reserving marinade. Prepare grill. Place the vegetables on grill rack coated with cooking spray, and grill for 4 minutes on each side or until done, basting frequently with 1/2 cup reserved marinade. Place vegetables on a platter; drizzle with remaining marinade. Combine onions and next 5 ingredients (onions through ginger). Place soba in a large bowl, and drizzle with dressing. Serve with vegetables. Yield: 4 servings (serving size: 1 1/4 cups soba mixture, 3 slices sweet potato, 2 slices eggplant, and 1 bell pepper wedge)
CALORIES 439 (15% from fat); FAT 7.3g (sat 1.1g, mono 2.2g, poly 2.9g); PROTEIN 10.1g; CARB 80.9g; FIBER 5.4g; CHOL 0.0mg; IRON 2.8mg; SODIUM 259mg; CALC 64mg
12 (1/2-inch-thick) slices sweet potato
(about 2 medium)
1/3 cup orange juice
2 1/2 tablespoons molasses
1 tablespoon water
2 teaspoons vegetable oil
1 1/2 teaspoons Dijon mustard
1 garlic clove, crushed
8 (1/2-inch-thick) slices eggplant
(about 1 medium)
1 red bell pepper, cut into 4 wedges
Cooking spray
1/3 cup thinly sliced green onions
1 1/2 tablespoons low-sodium soy
sauce
1 tablespoon sherry
1 tablespoon dark sesame oil
2 teaspoons brown sugar
1 teaspoon minced peeled fresh
ginger
4 cups cooked soba (about 8 ounces
uncooked buckwheat noodles)
Place potato slices in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well. Combine juice and the next 5 ingredients (juice through garlic) in a large zip-top plastic bag. Add potato slices, eggplant, and bell pepper to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally. Remove the vegetables from bag, reserving marinade. Prepare grill. Place the vegetables on grill rack coated with cooking spray, and grill for 4 minutes on each side or until done, basting frequently with 1/2 cup reserved marinade. Place vegetables on a platter; drizzle with remaining marinade. Combine onions and next 5 ingredients (onions through ginger). Place soba in a large bowl, and drizzle with dressing. Serve with vegetables. Yield: 4 servings (serving size: 1 1/4 cups soba mixture, 3 slices sweet potato, 2 slices eggplant, and 1 bell pepper wedge)
CALORIES 439 (15% from fat); FAT 7.3g (sat 1.1g, mono 2.2g, poly 2.9g); PROTEIN 10.1g; CARB 80.9g; FIBER 5.4g; CHOL 0.0mg; IRON 2.8mg; SODIUM 259mg; CALC 64mg
