Miso Grilled Vegetables

Ingredientsmiso-grilled-vegetables-mr-x[1]

• 2 tablespoons red or white/yellow Miso

• 1 tablespoon lukewarm water

• 3 tablespoons olive oil  – Or cooking oil of choice
• 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 oil of choice in a Mister for Spraying

2 tablespoons fresh mint leaves
• 1 lime, cut into wedges

Preparation

1. Preheat grill to high heat.

2. 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.

3. 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 by Naomi Duguid