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| Miso Grilled Vegetables |
Recipe Type: Side Dish
Serves: 6
Ingredients
- 2 tablespoons red or white/yellow miso (soybean paste)
- 1 tablespoon lukewarm water
- 3 tablespoons olive oil
- 1 pound zucchini, cut lengthwise into 1/3-inch-thick slices
- 8 ounces Japanese eggplant, cut lengthwise into 1/3-inch-thick slices
- 1 red bell pepper, cut into 6 pieces
- 1 orange bell pepper, cut into 6 pieces
- 1 small red onion, cut into wedges
- Cooking spray
- 2 tablespoons fresh mint leaves
- 1 lime, cut into wedges
Instructions
- Preheat grill to high heat.
- Combine miso and 1 tablespoon water. Gradually add oil, stirring with a whisk. Place zucchini, eggplant, and bell peppers on a jelly-roll pan. Add 5 tablespoons miso mixture; toss to coat. Brush onion with remaining miso mixture.
- Place vegetables on a grill rack coated with cooking spray. Grill zucchini, eggplant, and bell pepper 4 minutes on each side or until tender. Grill onion 6 minutes on each side or until tender. Sprinkle with mint. Serve with lime wedges.
Recipe Source, from Cooking Light AUGUST 2012