Grilled Vegetables with Tonkatsu Sauce

Good news! I was just outside and there was a cool wind! By cooler, I mean cool (85 degrees F) compared to what we’ve had. I think that nasty old heat dome is passing by! I wanted to throw up my arms and dance. And maybe I did, just a little. 🙂 I was like Rose in The Titanic. Well, older, chunkier and without Leanardo DiCaprio…or the ship. Ok, so I was just an old lady smiling into the breeze. 🙂titanic-rose-jpg_152711

I hope the cooler weather is blowing into the east and the rest of the country will get some relief. In the meantime, I wanted to get the post out for these wonderful Grilled Vegetables I served with my Teriyaki Marinated Steak on Friday.

Grilled veggies are such a perfect side for so many summer recipes, but I wanted these to have just a bit of an Asian flair to go with the Teriyaki Marinated Steak.

Grilled Vegetables with Asian Flair
Grilled Vegetables with Asian Flair

So I got a little crazy. I raided the veggie drawer and pulled out zucchini and squash to grill. And cute little baby tomatoes were drenched in Mirin and olive oil – I knew the vinaigrette they formed would brighten those grilled squash. (I made extra to use as a side in a later meal – they’ll just get better and better as they sit.) I topped it all with toasted sesame seeds and a few bread crumbs.

Then I just got this hair-brained idea. Tonkatsu Sauce. Yep, you heard it right. That sweet umami sauce (it’s kind of like a barbecue sauce with a deep, tangy Worcestershire saucy taste) flung across the smoky grilled veggies. Heaven! Need I say more? Just that a recipe for a quick little Tonkatsu Sauce will be coming, but if you have a store-bought one, that’s fine, too.

Grilled Vegetables with Asian Flair
Grilled Vegetables with Asian Flair

Look for specials at the store for the tomatoes and let the price guide you on which ones to use. While the grape tomatoes I used today are darling, they can be pricey and frankly, any tomato will work. Just cut into appropriate sized chunks if using a large one and let them drain for a bit before adding the marinade.

If you don’t have Mirin, a little rice wine vinegar with a teaspoon or so of Sherry would be an appropriate substitute. While Panko bread crumbs are great in this, home-made bread crumbs are just as good and cost a lot less.

Teriyaki Marinated Steak
Teriyaki Marinated Steak

Grilled Vegetables with Tonkatsu Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 1 pint grape or cherry tomatoes, cut in half (see note)
  • 1/4 cup Mirin
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • salt & pepper to taste
  • 1 heaping tablespoon sesame seeds
  • 1 heaping tablespoon dry bread crumbs, Panko is great
  • 1 small zucchini, sliced about 3/8″ thick
  • 1 small summer squash, sliced about 3/8″ thick
  • Cooking spray
  • Tonkatsu Sauce

Make the marinated tomatoes ahead by at least an hour and up to the day before: Cut tomatoes in half, add to a bowl. Add mirin, the two tablespoons olive oil and salt & pepper to taste. Cover & place in the fridge.

Toast sesame seeds in a small pan over medium heat, shaking often, for just a minute or two until they just start to pick up a little color. Remove immediately to a small bowl.

Add the two teaspoons olive oil to the warm pan. Add the bread crumbs and toast until golden brown, stirring often. Add to the sesame seeds.

Spray zucchini & squash on both sides with cooking spray and grill  for a minute or two per side until they’ve picked up some grill marks and are slightly softened. Place in a large bowl. Add the tomato mixture and some of the liquid and toss.

Place on a platter, sprinkle with the bread crumb & sesame seed mixture. Drizzle with Tonkatsu sauce and serve slightly warm or at room temperature. Pass additional Tonkatsu sauce on the side, if desired.

Note: I used two pints of tomatoes and used the extra as a side salad the next day. I didn’t increase the amount of Mirin or olive oil.

from the kitchen of

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 101
% Daily Value *
Total Fat 7 g 11 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 183 mg 8 %
Potassium 202 mg 6 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 1 g 5 %
Sugars 5 g
Protein 1 g 2 %
Vitamin A 6 %
Vitamin C 26 %
Calcium 4 %
Iron 4 %


Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.

And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday Number 129! Many of my fave bloggers hang out there every weekend and this week’s co=hosts are co-hosts this week are Jhuls @ The Not So Creative Cook and Colleen @ Faith, Hope, Love & Luck.