Pan Roasted Veggies
 

Get a large cookie sheet, or lasagna pan.. whichever you have around your kitchen. put broiler on. make sure you have a shelf close to broiler.

sliced long chinese eggplants, 1/2 inch thick slices.
portbello mushrooms cleaned and stems removed.
zucchini washed, sliced 1/2 inch thick slices
green tomatoes, 1 inch thick sliced, uncored.

bowl: 1/2 c olive oil, 1/4 c sesame oil, pressed fresh garlic, sea salt, fresh ground pepper, dried oregano, 1 T red bean paste, 1/4 c of balsamic vinegar, 1 T dried mustard.

wisk all the ingredients together to blend.
Put all the veggies on the sheet and wipe with oil mixture.
make enough for about 1 cup.
put wiped veggies under broiler and let brown and sizzle. about 3-4 minutes
pull out, flip, wipe again real fast, and broil another 4 or 5 minutes.
don't over cook.
put on plate and drizzle more oil on it... don't soak.

squeeze fresh lemon over top.
Adjust seasonings
sprinkle fresh chopped herbs on top before eating.