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Miso Grilled Vegetables

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 25 mins
Total time 25 mins
Yield Serves 6 (serving size: about 3 zucchini pieces, 2 eggplant pieces, 2 bell pepper pieces, and 1 onion slice)
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

Nutrition Information

  • calories 112
  • fat 7.1 g
  • satfat 1 g
  • monofat 4.9 g
  • polyfat 0.8 g
  • protein 1.8 g
  • carbohydrate 11.4 g
  • fiber 4.5 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 221 mg
  • calcium 22 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.