Grilled summer vegetables | Easy recipes at home related to culinary researcher / Transcript of Yukari's Kitchen's recipe

Put (A) in a pan and heat over medium heat with occasional mixing to bring to a boil.
When it boils, turn off the heat and set it aside.

Cut off the calyx and calyx, divide the eggplant into 8 equal parts vertically, and cut it in half horizontally.
Cut off both ends of the zucchini, cut it in half horizontally, and cut it into 6 to 8 equal parts vertically.
Put eggplant and zucchini in a bowl, sprinkle 1/2 teaspoon of salt, rub salt into the cross section, and leave for 10 minutes.
After that, wash it with water and wipe off the water.
Okra cuts off the calyx and calyx, sprinkles with salt, and shave the hair to remove the hair.
After shaving, wash with water and wipe off the water.
Remove the seeds and cotton from the paprika and cut into 1 cm widths.
Remove the seeds and cotton from the pumpkin with a spoon, cut it in half, and cut it into 5 mm widths.
For the perilla leaves, cut off the stems, roll them into strips, and cut them into julienne.

Put 1 tablespoon of oil in a frying pan, add eggplant, mix the whole and coat the eggplant with oil.
Arrange the eggplants with their skins down, heat them, and bake them inside out for about 3 minutes.
After baking, transfer to a container for pickling.
Put 1 tablespoon of oil in a frying pan, heat over medium heat, and bake for about 1 and a half minutes while rolling the okra.
When it is lightly browned, transfer it to a container for pickling.
Bake paprika, just like okra.
Zucchini, like eggplant, is coated with oil and then baked.
Bake the pumpkin over medium heat for about 3 minutes until it is lightly browned.
After baking, transfer to a pickling container like any other vegetable.

Add the pickle juice of 1 to the pickle container containing the vegetables.
Cover with kitchen paper from above and soak for 30 minutes.
Remove the kitchen paper and sprinkle the perilla leaves from above to complete.