Recipe: Simple Glaze for Grilled Vegetables

Grilled chicory with crunchy garlic and kelp oil.

In my Chinese Vegan Guide to Black Vinegar, I talked about how black vinegar and soy sauce are often paired; their sweet, sour, salty and piquant qualities work well to complement each other, especially as a base for dipping sauces.

Here’s a simple three–ingredient glaze that will elevate any vegetables, any day. You will often find recipes for Balsamic vinegar grilled veggies; the use of black rice vinegar here adds a slightly smoky quality and the sugars will help the veggies to caramelise. There is no need to add salt since the soy sauce serves this purpose.

Let me know if you try this recipe and share your results on Instagram with #CelestialPeach.

Ingredients

Black rice vinegar
Soy sauce (try dark soy sauce for vegetables that command a richer, saltier flavour, and light soy sauce on more delicate vegetables)
Olive oil or vegetable oil