Never cooked with miso? This tangy dressing will quickly become one of your favorites; not only does it taste good, but is good for you. Miso is considered a complete protein and restores beneficial probiotics to your body. Add some crumbled feta cheese for additional richness and protein.
Miso Grilled Vegetables
- 1 lb eggplant
- 1/2 lb asparagus
- 1/2 lb zucchini/yellow squash (three)
- 1 large red onion
- 2 large portobello mushroom caps, stems removed
- 2 red/yellow bell peppers, quartered
- 2 tbsp olive oil extra virgin
- 1 tbsp mellow white miso
- 1 Finely grated zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp Bragg’s Amino Acids or tamari
- 1 tbsp agave nectar or honey
- 2 tbsp flaxseed oil or chili sesame/peanut oil/olive oil
- 1 clove garlic, crushed
- 1/4 tsp Sriracha sauce (optional)
- Cut eggplant crosswise into rounds a little less than 1/2-inch thick.
- Cut zucchini lengthwise into three strips each.
- Cut onion into slices about 1/2-inch thick.
- Spread eggplant, zucchini, onion, portobellos, and bell peppers on a work surface. Brush lightly with oil and season with salt and pepper.
- Preheat grill until very hot. Grill vegetables about 2-3 minutes per side. Using tongs, remove tender pieces and keep warm in a covered bowl while any remaining pieces grill.
- Cut all vegetables into thin, bite-size strips.
- Whisk together miso, lemon zest, lemon juice, amino acids, agave nectar; flaxseed oil, garlic, and Sriracha sauce (if using) until emulsified.
- Add sliced vegetables and serve.