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Grilled Vegetables with Miso Sauce

Grill-roasted Asian-style vegetables hit the spot on a weeknight. Serve over a bed of steamed basmati or jasmine rice.

Ingredients: 

Ingredient Set Name: 

Vegetables

Ingredients: 

Ingredient Line: 
¼ red kuri or kabocha squash, seeded and cut into ½-inch-thick slices
Ingredient Line: 
1 small red onion, sliced
Ingredient Line: 
2 tsp. sesame oil
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1 large bok choy, leaves separated

Ingredient Set Name: 

Miso Sauce

Ingredients: 

Ingredient Line: 
1 Tbs. miso paste
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
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½ tsp. light brown sugar
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1 tsp. sesame oil
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½ tsp. rice vinegar
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2 green onions, chopped (¼ cup)
Ingredient Line: 
1 Tbs. toasted sesame seeds

Instructions: 

1. To make Vegetables: Brush squash and onion slices with oil. Spray grill with cooking spray, and lay squash slices on grill. Close, and cook on medium-high 10 minutes, or until squash is tender; transfer to plate. Place onion slices on grill; cook 4 to 5 minutes, or until crisp-tender; transfer to plate. Place bok choy leaves on grill; cook 3 to 4 minutes, or until wilted and crisp-tender; transfer to plate.

2. Meanwhile, to make Miso Sauce: Combine miso paste, garlic, brown sugar, and 1/4 cup water in small saucepan. Bring to a simmer over medium heat. Cook 1 minute, or until miso dissolves and begins to bloom. Remove from heat; stir in oil and vinegar. Fold in green onions and sesame seeds.

3. Serve Grilled Vegetables drizzled with Miso Sauce, or serve Miso Sauce on the side.

Nutrition Information: 

Calories: 
184
Protein: 
5 g
Total Fat: 
10 g
Saturated Fat: 
1 g
Carbohydrates: 
21 g
Cholesterol: 
0 mg
Sodium: 
379 mg
Fiber: 
4 g
Sugar: 
8 g
Yield: 
Serves 2

Comments on this Recipe

I love veg food.

Veggies

Very simple but tasty