Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes
Vegetables with Ponzu Sauce

Ingredients

  • 2 cups water, for boiling vegetables
  • 1 cup zucchini, quartered
  • 1 cup yellow summer squash, quartered
  • 1 cup kabocha or winter squash, cubed
  • 1 cup watermelon radishes, quartered and thinly sliced
    or red radish rounds
  • 1 cup kale, chopped
  • 1/3 cup Eden Ponzu Sauce
  • 1/4 cup green onions, chopped

Directions

Place water in a medium saucepan, cover and bring to a boil. Separately blanched each vegetable for 2 to 3 minutes until tender but still brightly colored. Remove and rinse each one as soon as it is done to set the color. Place on a serving platter and sprinkle with toasted sesame seeds.

Place the ponzu sauce in small dipping bowls and place an equal portion of green onions in each bowl.

Each person selects the vegetables they prefer and dips them into the ponzu sauce before eating.

Nutritional Information

Per serving - 70 calories, 3 gram fat (34% calories from fat), 3 gram protein, 9 gram carbohydrate, 3 gram fiber, 0 milligram cholesterol, 469 milligram sodium

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