Over the weekend, I went to the northern Philippines, at the province of Ilocos, for a short vacation with two girl friends. It's a very beautiful place, with many historic churches, windmills, sand dunes, mansions owned by famous historical figures, including former President Marcos. The place is also famous for
longganisa, a local pork sausage, and
bagnet, a slab of fatty pork that is deep fried. The food was great, but oh so fatty! So it seems quite fitting to post this vegetarian recipe, because tomorrow will be back to reality, and back to a more "normal" diet. Aside from that, I'm posting this here for one of the friends I was with over this short vacation, my friend G, who just loves this dish and who is requesting for its recipe.
This is a twist on another recipe I posted
here, Twice Roasted Vegetables with Quinoa. This one has a more Asian flavour, because of the hoisin sauce, sesame oil and Chinese wine.
I used yellow and green zucchini, eggplants, red and yellow bell peppers, broccoli, button mushrooms and onions. But you can also do this with other vegetables like cabbage, other kinds of mushrooms, pumpkin, French beans, cauliflower, Brussels sprouts...the possibilities are endless!