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.
- 1 eggplant – 1 pound
- asparagus – 1/2 pound
- 3 zucchini/yellow squash – 1/2 pound
- 1 large red onion
- 2 large portobello mushroom caps, stems removed
- 2 red/yellow bell peppers, quartered
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon mellow white miso
- Finely grated zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon Bragg’s Amino Acids or tamari
- 1 tablespoon agave nectar or honey
- 2 tablespoons flaxseed oil or chili sesame/peanut oil/olive oil
- 1 clove garlic, crushed
- 1/4 teaspoon 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.
Gut Essen! ~eat well
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