Miso Grilled Vegetables

Name: Miso Grilled Vegetables
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps fresh mint leaves; 227 grams Japanese eggplant, cut lengthwise into 1/3-inch-thick slices; 1 lime, cut into wedges; 3 Tbsps olive oil; 1 orange bell pepper, cut into 6 pieces; 1 red bell pepper, cut into 6 pieces; 1 small red onion, cut into wedges; 1 Tbsp lukewarm water; 2 Tbsps red or white/yellow miso (soybean paste); 454 grams zucchini, cut lengthwise into 1/3-inch-thick slices

You can never have too many side dish recipes, so give Miso Grilled Vegetables a try. This recipe serves 6. One portion of this dish contains roughly 3g of protein, 8g of fat, and a total of 120 calories. Head to the store and pick up zucchini, japanese eggplant, orange bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and vegan diet.

Instructions

Preheat grill to high heat.

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Grill

Combine miso and 1 tablespoon water. Gradually add oil, stirring with a whisk.

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Water

Miso

Cooking Oil

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Whisk

Place zucchini, eggplant, and bell peppers on a jelly-roll pan.

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Bell Pepper

Eggplant

Zucchini

Jelly

Roll

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Frying Pan

Add 5 tablespoons miso mixture; toss to coat.

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Miso

Brush onion with remaining miso mixture.

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Onion

Miso

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.

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Cooking Spray