Vegetables on cutting board

Madrid: Teriyaki Vegetables Sautéed with Garlic, Honey and Parmesan Flakes

Chef: Beatriz Ferrer

Seasonal vegetables: Red pepper, green pepper, courgette, aubergine, red onion and cherry tomatoes

Ok, we known teriyaki is Japanese rather than Spanish, but this recipe is designed to include delicious vegetables that are currently in season in Spain. Thanks to a helping hand from the teriyaki sauce (which includes a variety of other natural ingredients), this dish boasts a fiesta of flavors. Unlike the other recipes in this series, this meal places the focus on all the vegetables used, rather than just one.

Traditional Spanish food in Madrid

The typical Spaniard doesn’t eat dinner until 9pm or later, and this is reflected in the late opening hours of the cafés and restaurants in Madrid. The idea is to take your time and enjoy your meal, and eating can be a very social event. Mealtimes are also often followed by “sobremesa”, which literally means “over the table”. It’s the time spent after a meal enjoying the company of the people you just ate with. In Spain, how you eat is just as important as the food itself.

Back to the food though – if you’d like to try a show-stopping meal in Madrid (other than our teriyaki creation), order a huge helping of paella with a glass of sangria, and watch the world go by. The Radisson Blu Hotel, Madrid Prado is based in the heart of the city, close to all the action.

Dish Collage   

Try the recipe: Teriyaki Vegetables Sautéed with Garlic, Honey and Parmesan Flakes

Serves: 1


  • 1 red pepper
  • 1 green pepper
  • 1 courgette
  • 1 aubergine
  • 1 red onion
  • 4-6 cherry tomatoes
  • Salt and pepper to taste

Teriyaki sauce:
  • 4 tablespoons of soy sauce
  • 4 tablespoons of white sauce
  • 4 tablespoons of water
  • 1 teaspoon ground ginger rasa
  • 2 heaped tablespoons of brown sugar
  • 1 tablespoon of honey
  • 2 tablespoons of apple cider vinegar
  • 1 garlic clove
  • 1 tablespoon of cornstarch rasa
  • 1 tablespoon of balsamic vinegar

  • Baking tray
  • A Thermomix
  • Saucepan or frying pan

  • Chop the vegetables into cubes and cut the cherry tomatoes in half.
  • Place the vegetables on a baking tray, season with salt and pepper and add a drizzle of olive oil.
  • Roast for 20 minutes at 180ºC.
  • Make the teriyaki sauce by adding all ingredients to the Thermomix. Cook for 10 minutes at 90ºC, speed 2.
  • Chop and sauté the garlic.
  • When everything is cooked, dish up the vegetables with the garlic and add the teriyaki sauce. Sprinkle with the parmesan flakes and enjoy!