Roasting fresh autumn vegetables is one of my favorite things to do. Japanese yum-yum sauce is a subtly spicy dipping sauce, which pairs well with the fresh roasted vegetables marinaded in teriyaki sauce.
Full time 1 hour
1 pint whole mushrooms
1 large summer squash, cut into large pieces
1 large zucchini, cut into large pieces
1 head broccoli, cut into large pieces
1 bunch green onions, diced fine
1 bottle (or home made) teriyaki sauce
1/2 tbsp olive oil
1 tsp salt
For Yum-Yum Sauce-
1/4 cup mayonnaise
1 1/4 tbsp sriracha
1 tsp sugar
1 tsp smoked paprika
1/2 tsp ground black pepper
Preheat oven to 400'.
For yum-yum sauce. Combine mayonnaise and sriracha.
Add in sugar, paprika, and ground pepper.
Set aside in refrigerator to fully develop flavor.
In a large bowl combine vegetables and teriyaki. Toss until fully coated.
Pour out onto a baking sheet.
Drizzle over olive oil.
Season with salt.
Roast in oven 45 minutes or until vegetables are tender.
Top with chopped green onions and stir to incorporate.
Move to a serving platter.
Pout yum-yum sauce into a small bowl, place bowl on serving platter.