Grilled Vegetables with Miso Sauce (Vegan)

Grilled Vegetables with Miso Sauce (Vegan)

Enjoy all kinds of grilled vegetables and tofu with this vegan miso sauce .  This gluten-free recipe created by Glen Ishii of JiST Cafe.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients

Sweet Miso Sauce

  • 3 oz. red grain miso (90 g)
  • A dab garlic paste (or 1 small garlic clove grated)
  • ½ cup extra virgin olive oil or grape seed oil
  • ¼ cup rice vinegar (plus 2 tbsp.)
  • 1 tsp. white Balsamic vinegar if available
  • To taste sugar syrup

Grilled Vegetables

  • 1 zucchini
  • 1 Japanese or Italian eggplant
  • 1 bell pepper
  • 1/4 watermelon
  • 2-3 jalapeño
  • 1/4 butternut squash
  • 1 eringi king oyster or portabella mushroom (optional)
  • To taste extra virgin olive oil
  • To taste Salt and black pepper

Instructions

  1. Cut the vegetables to an easily edible size (2-3 bites) and marinate in olive oil with salt and pepper. Marinate the jalapenos whole.

  2. Combine all Miso Sauce ingredients in a bowl, mix well. Adjust the amount of miso to taste.

  3. Grill both sides of the vegetables at high temperature.

Recipe Notes

Quick Tip: Be careful not to overdo the vegetables. Keep them relatively crisp, without wilting. You don't want the miso dressing to be watery, keep it thick.

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