{"id":3896,"date":"2015-08-07T10:58:06","date_gmt":"2015-08-07T14:58:06","guid":{"rendered":"http:\/\/peoplesfood.coop\/?p=3896"},"modified":"2019-01-22T18:00:03","modified_gmt":"2019-01-22T23:00:03","slug":"miso-grilled-vegtables","status":"publish","type":"post","link":"https:\/\/peoplesfood.coop\/newsite\/2015\/08\/07\/miso-grilled-vegtables\/","title":{"rendered":"Miso Grilled Vegetables"},"content":{"rendered":"<h2>Ingredients<img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-3897 alignright\" src=\"http:\/\/peoplesfood.coop\/newsite\/wp-content\/uploads\/2015\/08\/miso-grilled-vegetables-mr-x1.jpg\" alt=\"miso-grilled-vegetables-mr-x[1]\" width=\"300\" height=\"300\" srcset=\"https:\/\/peoplesfood.coop\/newsite\/wp-content\/uploads\/2015\/08\/miso-grilled-vegetables-mr-x1.jpg 300w, https:\/\/peoplesfood.coop\/newsite\/wp-content\/uploads\/2015\/08\/miso-grilled-vegetables-mr-x1-150x150.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/h2>\n<p>\u2022 2 tablespoons red or white\/yellow Miso<\/p>\n<p>\u2022 1 tablespoon lukewarm water<\/p>\n<div class=\"field-ingredients\">\n<div class=\"field-collection-view clearfix view-mode-recipe-ingredients\">\n<div class=\"hasDeal cboxElement\">\u2022 3 tablespoons olive oil\u00a0 &#8211; Or cooking oil of choice<\/div>\n<div class=\"hasDeal cboxElement\"><\/div>\n<\/div>\n<\/div>\n<div class=\"field-ingredients\">\n<div class=\"field-collection-view clearfix view-mode-recipe-ingredients\">\n<div class=\"hasDeal cboxElement\">\u2022 1 pound zucchini, cut lengthwise into 1\/3-inch-thick slices<\/p>\n<div class=\"helpBalloon\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"field-ingredients\">\n<div class=\"field-collection-view clearfix view-mode-recipe-ingredients\">\n<div class=\"hasDeal cboxElement\">\u2022 8 ounces Japanese eggplant, cut lengthwise into 1\/3-inch-thick slices<\/p>\n<div class=\"helpBalloon\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"field-ingredients\">\n<div class=\"field-collection-view clearfix view-mode-recipe-ingredients\">\n<div class=\"hasDeal cboxElement\">\u2022 1 red bell pepper, cut into 6 pieces<\/p>\n<div class=\"helpBalloon\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"field-ingredients\">\n<div class=\"field-collection-view clearfix view-mode-recipe-ingredients\">\n<div class=\"hasDeal cboxElement\">\u2022 1 orange bell pepper, cut into 6 pieces<\/div>\n<div class=\"hasDeal cboxElement\"><\/div>\n<\/div>\n<\/div>\n<div class=\"field-ingredients\">\n<div class=\"field-collection-view clearfix view-mode-recipe-ingredients\">\n<div>\u2022 1 small red onion, cut into wedges<\/div>\n<\/div>\n<\/div>\n<div class=\"field-ingredients\">\n<div class=\"field-collection-view clearfix view-mode-recipe-ingredients\">\n<div class=\"hasDeal cboxElement\">\n<div class=\"helpBalloon\">\n<p>\u2022 Cooking oil of choice in a Mister for Spraying<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"field-ingredients\">\n<div class=\"field-collection-view clearfix view-mode-recipe-ingredients\">\n<div>2 tablespoons fresh mint leaves<\/div>\n<div><\/div>\n<\/div>\n<\/div>\n<div class=\"field-ingredients\">\n<div class=\"field-collection-view clearfix view-mode-recipe-ingredients field-collection-view-final\">\n<div class=\"hasDeal cboxElement\">\u2022 1 lime, cut into wedges<\/div>\n<\/div>\n<\/div>\n<div class=\"hasDeal cboxElement\"><\/div>\n<h2 class=\"hasDeal cboxElement\">Preparation<\/h2>\n<div class=\"hasDeal cboxElement\">\n<div>\n<div class=\"field-instructions\">\n<div class=\"field-items\">\n<div class=\"field-item even\">\n<p>1. Preheat grill to high heat.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"panel-pane pane-block pane-ti-lsg-mr-recipe-recipes-bottom-information\">\n<div class=\"pane-content\">\n<div class=\"recipe-bottom-information\">\n<p class=\"field-author\">Recipe by Naomi Duguid<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients \u2022 2 tablespoons red or white\/yellow Miso \u2022 1 tablespoon lukewarm water \u2022 3 tablespoons olive oil\u00a0 &#8211; Or cooking oil of choice \u2022 1 pound zucchini, cut lengthwise into 1\/3-inch-thick slices \u2022 8 ounces Japanese eggplant, cut lengthwise into 1\/3-inch-thick slices \u2022 1 red bell pepper, cut into 6 pieces \u2022 1 orange [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[35,29,34,30],"class_list":["post-3896","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-grilling","tag-side-dishes","tag-summer-veggies","tag-vegan"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - 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