Miso Grilled Vegetables

Miso Grilled Vegetables

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

Miso Grilled Vegetables

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.
Course Salad, Side Dish

Ingredients
  

  • 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)

Instructions
 

  • 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.
Keyword vegetables

Gut Essen!

~eat well

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