The marinade for our roasted veggie mix started with lots of fresh ginger along with sesame oil, mirin, soy, rice vinegar and chopped garlic. We tossed it with baby bok choy, summer squash, and a variety of eggplant. We reserved some to also marinate the salmon. The veggies were roasted in a 450° oven for about 20-25 minutes, followed by the salmon for about 15.
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