very east and tasted great
Miso Grilled Vegetables
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.
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Total: 25 Minutes
- Calories: 112
- Fat: 7.1g
- Saturated fat: 1g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 0.8g
- Protein: 1.8g
- Carbohydrate: 11.4g
- Fiber: 4.5g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 221mg
- Calcium: 22mg
- 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
- 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.
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