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. In Tokyo, they prefer the stronger red or brown varieties.
Benefits: 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.
2-3 Tbs. grapeseed or coconut oil
3 Japanese or Chinese eggplants
1 summer squash
1 cup diced onion
1¼ cups heirloom cherry tomatoes
¼ cup water
1 Tbs. miso paste
1 Tbs. toasted sesame oil
½ tsp. honey or agave syrup
3 cloves garlic
1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper or foil.
2. Chop the eggplants, squash and zucchini into 1-inch rounds. Toss them and the onions and tomatoes with the oil and transfer them to the baking sheet. Roast for 20-30 minutes or until browned.
3. Make the garlic-miso sauce: Whisk or blend the water, miso, sesame oil, honey and garlic together for about 1 minute. Set aside.
4. Remove vegetables from oven and toss them with miso sauce before serving.
Gluten-free if using gluten-free miso paste
Vegan if using agave syrup
This recipe appears in Anti-Aging Dishes From Around the World. Get your copy today!