Grilled Zucchini

with mayo mustard

2 tbsp KEWPIE Mayonnaise

1 tbsp whole grain mustard

2 tsp white miso paste

2 tsp teriyaki sauce

1 tbsp vegetable oil, for frying

3 zucchinis, medium size, halved in length

1 red capsicum, cut to bite size pieces

1 yellow capsicum, cut to bite size pieces

1 red onion, cut to bite size pieces

Parsley, to garnish

1 tsp black sesame seeds, for garnish

1. Preheat oven to 230°C.

2. Combine mayo, mustard, miso paste and teriyaki sauce in a bowl. Set aside.

3. Heat the oil in a large sauce pan to 185°C. Deep fry zucchini for 90 seconds and transfer to a baking tray, skin-side down.

4. Heat 1 tbsp of oil in another pan, stir fry in other vegetables for 2-3 minutes or until half cooked. Place over on top of the zucchini.

5. Drizzle sauce mixture over the top, and put in oven and cook for 3 minutes or until the top are golden and crispy.

6. Remove from the oven and garnish with parsley and black sesame seed.