Fermented soybean paste…hungry yet? Maybe the description of miso (pronounced “me so”) doesn’t make your mouth water, but anything it is added to will! Miso is a common ingredient in Japanese cooking, often used to make miso soup, a breakfast staple.
Adding miso to a sauce, broth or soup provides a rich, salty, maybe even earthy “umami” flavor. It’s the consistency and often the color of peanut butter, but can also be dark reddish-brown. Very little is needed to make a bold statement, in fact, adding too much will result in an over-salted disaster (take my word for it- I learned this the hard way). Since a little goes a long way, I had some in my refrig begging to be used again. I came across this Miso Grilled Vegetables recipe in the August issue of Cooking Light that I could not wait to try with the bounty of summer vegetables I purchased.
The flavor was a-maz-ing! I’m guessing the grilling sort of caramelized the summer veggies and I don’t have to tell you how terrific any salty-sweet combination is!
Just a little side note…I don’t think my pics here do the dish justice. It really tasted way better than my pics suggest. The good news is, I am in the process of reading an awesome photography tips book AND I signed up for a photography class that will take place in a couple of weeks. More on that later…
Miso Grilled Vegetables (adapted from Aug 2012 issue ofCooking Light magazine)
Whisk to combine: 2 Tbsp white miso, 1 Tbsp lukewarm water and 3 Tbsp olive oil
Toss in miso mixture to coat: 1 zucchini cut into ¼ inch circles, 1 small peeled eggplant cut into ¼ inch slices, 2 bell peppers cut into 6 pieces each, 1 small onion, cut into wedges.
Grill: on a oil-coated rack for about 4-6 minutes.