Miso Grilled Vegetables Recipe

Name: Miso Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 zucchini sliced diagonally; 1/3 radish dikon, sliced; 4 onions small; 1 canola oil table spoon of; 1/2 sesame oil table spoon of; 1 black sesame seeds table spoon of; 1 white sesame seeds table spoon of; 1/4 cup dashi stock; 3 mirin table spoons of; 2 sugar table spoons of; 1 soy sauce table spoon of; 2 red miso table spoons of

Servings: persons

1 zucchini sliced diagonally
1/3 radish dikon, sliced
4 onions small
1 canola oil table spoon of
1/2 sesame oil table spoon of
1 black sesame seeds table spoon of
1 white sesame seeds table spoon of
1/4 cup dashi stock
3 mirin table spoons of
2 sugar table spoons of
1 soy sauce table spoon of
2 red miso table spoons of

1
1. Mix canola oil and sesame oil, then toss vegetables with oil.
2
2. Arrange vegetables in heat proof dish and grill in the oven 10 min., in 180 C degrees.
3
3. Meantime, in a small pot, heat dashi, mirin, sugar, soy sauce, till sugar dissolves. Remove from heat and add miso whisk.
4
4. Brush vegetables with miso glaze, continue grilling 2 min, then flip side vegetables and glaze with miso, continue grilling 2 min.
5
5. Serve sprinkle with black and white sesame.

870

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 12 ingredients. The key ingredients include: 1 zucchini sliced diagonally, 1/3 radish dikon, sliced, 4 onions small, 1 canola oil table spoon of, and more.

Yes, Miso Grilled Vegetables falls under the Vegetarian 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.

Miso Grilled Vegetables

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