Freshly boiled summer vegetables that are not fried | Easy recipe at home related to cooking researcher / Yukari's Kitchen's recipe transcription

Put (A) in a bowl and mix.
Add ginger while grated.

Wash all vegetables with water and drain.
Cut off the eggplant and cut it in half vertically.
Make a shallow, shallow cut diagonally on the surface of the eggplant and cut it in half vertically.
Cut off both ends of the zucchini, cut it in half, and cut it into 6 to 8 equal parts.
Put eggplant and zucchini in a bowl, sprinkle 1 teaspoon of salt (not included in the amount), rub salt into the cross section, and leave for 5 minutes.
After that, wash it with water and wipe off the water.
For okra, sprinkle salt (outside the amount) and shave it to remove the hair.
Rinse the okra with water, wipe off the water, and cut off the calyx and calyx.
Cut the peppers in half, remove the seeds, and cut into 1.5-2 cm widths.
Cut paprika into 1 cm wide pieces.
Cut the pumpkin into 0.5 cm widths.

Put eggplant and zucchini in a bowl, add 1 tablespoon of salad oil, and coat with oil while mixing.
Add pumpkin and coat with oil while mixing.
Put the rest of the vegetables in a separate bowl, add 1 tablespoon of salad oil, mix the whole and coat with oil.

Arrange eggplants, zucchini and pumpkin in a frying pan and bake on medium heat until browned.
When it becomes brown, turn it over, add 2 tablespoons of water (not included in the amount), cover the frying pan, and steam over low heat for 1 minute.
Remove the lid, roll the vegetables, bake them to remove water, and transfer the vegetables to a storage container.
Arrange the remaining vegetables in a frying pan and fry quickly over medium heat.
Transfer the roasted vegetables to a storage container.

フライパンに1のタレを入れ、一煮立ちするまで加熱する。

Add 5 sauces to the storage container containing the vegetables.
Remove the heat and cool in the refrigerator for about 1 hour.