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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The vegetable amounts suggested below are just a guideline; double or triple for a crowd. The important thing to remember is the proportion in the marinade: 1 to 2 tablespoons miso and 1 tablespoon water to about 3 tablespoons olive oil works well. 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 |
Directions:
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.
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