Miso Grilled Vegetables

Photo: Johnny Autry; Styling: Mary Clayton Carl
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.

Yield:

Serves 6 (serving size: about 3 zucchini pieces, 2 eggplant pieces, 2 bell pepper pieces, and 1 onion slice)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional 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

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

Preparation

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.

Note:

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.

Naomi Duguid,

August 2012