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You’re not a true grill master until you’ve learned the ropes of the vegetable. Grilled vegetables on their own, or alongside a piece of juicy protein, make any meal more gourmet, diverse, and nutritious. In this recipe, the vegetables are paired with a flavorful miso dipping sauce which, quite frankly, is so good you’ll find yourself dipping much more than vegetables into it.
Note: If you don’t have mirin (a Japanese sweet rice wine) you can whip up a similar substitution with ingredients you probably already have in your pantry: Combine 1 tablespoon apple cider vinegar, 1 tablespoon white wine, and 1 teaspoon of honey.
1/4 cup (2 fl oz/60 ml) white miso
1 tablespoon fresh ginger (peeled)
2 cloves garlic
2 tablespoons rice vinegar
2 tablespoons mirin (see note above)
1 tablespoon sesame oil
1/4 cup (2 fl oz/60 ml) extra-virgin olive oil
Salt and freshly ground pepper
1 pound (500 g) broccolini
1 medium yellow squash, cut lengthwise
1 medium red bell pepper
4–6 trumpet or cremini mushrooms, skewered
12 okra, skewered at 90 degrees through the middle
2 tablespoons extra-virgin olive oil
1 teaspoon sesame seeds, for garnish (optional)
Place the miso, ginger, garlic, vinegar, and mirin into a food processor. Blend on high until smooth, scraping down the sides as needed. Combine the sesame oil and olive oil in a measuring cup and mix together. Slowly drizzle the oil mixture into the miso mixture as you continue to blend. Season to taste with salt and pepper. Garnish the miso dipping sauce with sesame seeds, if using.
Heat the grill to medium high, clean, and oil it. Toss all the vegetables with olive, salt, and pepper. Grill the vegetables until tender, about 8 to 10 minutes.
Serve vegetables with the miso dipping sauce and impress all your grill master friends!
Makes 6 servings
Protein 5 g
Total fat 17 g
Saturated fat 2.5 g
Cholesterol 0 mg
Carbs 14 g
Fiber 4 g
Total sugars 5 g
Added sugars 0 g
Sodium 500 mg
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