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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light August 2012 Ingredients:
2 tablespoons miso (soybean paste) |
1 tablespoon lukewarm water |
3 tablespoons olive oil |
1 lb zucchini, cut lengthwise into 1/3-inch-thick slices |
8 ounces japanese eggplants, 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 |
Directions:
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.
4. Grill onion 6 minutes on each side or until tender. Sprinkle with mint. Serve with lime wedges.
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