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.
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
2 tablespoons fresh mint leaves
1 lime, cut into wedges
How to Make It
Preheat grill to high heat.
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.
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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This is a great way to use summer vegetables. I couldn't find miso paste at my grocery store, but I did find a Minute Miso. So, when I made the miso mixture, I added only the oil, not the water, because the Minute Miso already included the water.
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