Roasting vegetables is one of the easiest ways to add more nutrient-dense foods to your diet. This dish’s blend of summer and year-round produce is tossed in an immune-boosting garlic miso sauce for added nutrition and delicious flavor. Miso is a thick paste made from fermented soybeans. Sometimes called miso paste or miso soybean paste, it can be found in any Asian grocery, or in the international section of mainstream grocery stores. You can use either white (mild) or red (stronger) miso. Miso is high in protein and rich in vitamin B6, choline, calcium, and zinc. Because it’s a fermented food, it also promotes gut health, which could help strengthen your immune system.
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 Tbs. miso
1 Tbs. toasted sesame oil
½ tsp. honey
3 cloves garlic
1. Preheat oven to 400 degrees 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.