Miso Grilled Vegetables

Name: Miso Grilled Vegetables
Total time: 25 min
Yield: Serves 6 (serving size: about 3 zucchini pieces, 2 eggplant pieces, 2 bell pepper pieces, and 1 onion slice)
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

5 Ratings
4 Reviews

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.

By Naomi Duguid

Recipe by Cooking Light August 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:

25 mins

total:

25 mins

Yield:

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

Nutrition Info

Directions

Step 1
Preheat grill to high heat.

Advertisement
Step 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.
Step 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.

Chef'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.

Nutrition Facts

Per Serving:

112 calories; fat 7.1g; saturated fat 1g; mono fat 4.9g; poly fat 0.8g; protein 1.8g; carbohydrates 11.4g; fiber 4.5g; iron 0.6mg; sodium 221mg; calcium 22mg.

Sort by: Newest

Newest Oldest

daneanp

01/08/2017

I didn't bother with the mint and the lime at the end. On my Traeger grill in the frigid temps of winter, grill time was 10 minutes each side. Perfect.

rlepere

05/25/2015

Easy meal to make, and nice and light for the summer. I did use some soy sauce as a condiment. The mint and miso really complimented each other, much to my surprise. Will definitely make it again.

sugarbooger77

11/13/2012

very east and tasted great

IoneTaylor

08/29/2012

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.

Back to Miso Grilled Vegetables

All Reviews for Miso Grilled Vegetables

- of Reviews

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party