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About Grace O
As a child in Southeast Asia, Grace O learned culinary arts by her mother's side in her family's cooking school Read More...
Garlic Miso Summer Roasted Vegetables
Who says roasted vegetables are only for winter? On cool summer evenings, when you’re finally in the mood to use the oven again, roasting vegetables is one of the easiest ways to add more nutrient dense produce to your lifestyle. This blend of seasonal summer produce is tossed in an immune-boosting garlic miso sauce for added nutrition and delicious flavor. When the temperature is too hot for roasting, try wrapping the mixture in foil and grilling on the barbecue instead!
Serves 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 Tbs. grapeseed oil
1 ¼ cup chopped onion (½ extra-large onion)
1 ¼ cup eggplant, chopped into squares (½ large eggplant)
1 summer squash, chopped into rounds
1 zucchini, chopped into rounds
1 ¼ cups heirloom cherry tomatoes
¼ cup water
1 tablespoon miso
1 tablespoon toasted sesame oil
½ tsp. honey
3 cloves garlic
1 ¼ cup chopped onion (½ extra-large onion)
1 ¼ cup eggplant, chopped into squares (½ large eggplant)
1 summer squash, chopped into rounds
1 zucchini, chopped into rounds
1 ¼ cups heirloom cherry tomatoes
¼ cup water
1 tablespoon miso
1 tablespoon toasted sesame oil
½ tsp. honey
3 cloves garlic
Instructions
1. Preheat oven to 400º F and line a baking sheet with parchment paper or foil.
2. Toss grapeseed oil with chopped vegetables and transfer to baking sheet. Bake until browned, about 20 minutes.
3. Add water, miso, sesame oil, and garlic to a blender and blend for about 1 minute. Set aside.
4. Remove vegetables from oven and toss with miso sauce and fresh basil before serving.
What Do FoodTrients Do?
Anti- inflammatories
Immunity Boosters
