Grilled Vegetables with Miso Sauce Recipe

Name: Grilled Vegetables with Miso Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 red kuri or kabocha squash, seeded and cut into 1/2-inch-thick slices; 1 small red onion, sliced; 2 tsp. sesame oil; 1 large bok choy, leaves separated; 1 Tbs. miso paste; 1 clove garlic, minced (1 tsp.); 1/2 tsp. light brown sugar; 1 tsp. sesame oil; 1/2 tsp. rice vinegar; 2 green onions, chopped ( 1/4 cup); 1 Tbs. toasted sesame seeds

Servings: persons

1/4 red kuri or kabocha squash, seeded and cut into 1/2-inch-thick slices
1 small red onion, sliced
2 tsp. sesame oil
1 large bok choy, leaves separated
1 Tbs. miso paste
1 clove garlic, minced (1 tsp.)
1/2 tsp. light brown sugar
1 tsp. sesame oil
1/2 tsp. rice vinegar
2 green onions, chopped ( 1/4 cup)
1 Tbs. toasted sesame seeds

1
To make Vegetables: Brush squash and onion slices with oil.
2
Spray grill with cooking spray, and lay squash slices on grill.
3
Close, and cook on medium-high 10 minutes, or until squash is tender; transfer to plate.
4
Place onion slices on grill; cook 4 to 5 minutes, or until crisp-tender; transfer to plate.
5
Place bok choy leaves on grill; cook 3 to 4 minutes, or until wilted and crisp-tender; transfer to plate.
6
Meanwhile, to make Miso Sauce: Combine miso paste, garlic, brown sugar, and 1/4 cup water in small saucepan.
7
Bring to a simmer over medium heat.
8
Cook 1 minute, or until miso dissolves and begins to bloom.
9
Remove from heat; stir in oil and vinegar.
10
Fold in green onions and sesame seeds.
11
Serve Grilled Vegetables drizzled with Miso Sauce, or serve Miso Sauce on the side.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 red kuri or kabocha squash, seeded and cut into 1/2-inch-thick slices, 1 small red onion, sliced, 2 tsp. sesame oil, 1 large bok choy, leaves separated, and more.

Yes, Grilled Vegetables with Miso Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetables with Miso Sauce

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