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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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. 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.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.