Do you hear that? August is here and the slow race to autumn has begun. Gradually, the shift in summer attitudes becomes increasingly obvious – light jackets, talk of Labor Day, and warmer beverages. For my sake, let’s hang on to the summer celebrations a little longer.
There are still plenty of fresh vegetables and barbecues to be consumed. It’s been a busy but wonderful summer – Leili went to Europe to fulfill her food dreams and we celebrated our blog’s first birthday this year. This recipe is one of the final salutes to summer of 2015.
This dish is simple and fun to share or make with friends. It doesn’t involve many steps or ingredients. You can spruce it up if you’d like – possibly adding some honey, scallions, or cayenne to the miso-soy dressing. Pick whatever vegetables your stomach desires – the ingredients listed below are merely a humble suggestion.
Either way, it’s delicious and full of umami – don’t be afraid to put your own spin on it. Eat all your vegetables before the summer ends.
Miso Roasted Vegetables
By W.
Serves about 2-3
2 zucchini
½ dozen baby carrots
½ dozen Easter egg radishes
One dozen fairy tale eggplants
2 tablespoons soy sauce
1 tablespoon white miso
Olive oil
Ground black pepper
Sesame seeds
Preheat oven to 400F. Prepare a roasting sheet with parchment paper or aluminum foil.
Wash vegetables thoroughly and cut into desired shapes, about 1” in thickness. Place the sliced vegetables on pan and drizzle with olive oil and then sprinkle with ground pepper.
Prepare the miso dressing simply by mixing the miso paste with soy sauce – use a spoon to mash and combine. Once the dressing is ready, use a spoon or brush to place onto veggies. If the vegetables are on the smaller side, use a light hand to dress them; the miso-soy dressing is very flavorful.
Place the vegetables in the oven and roast for 15-20 minutes or until vegetables are tender.
Transfer to a serving plate and top off with sesame seeds.
