Miso Grilled Vegetables

We have reached the point in the San Diego summer where it gets really hot. At first I typed “unbearably hot”, but then deleted it because that’s not true. After being in Chicago this summer, I remember what “unbearably hot” feels like. Although, I think if Chicagoans were here right now, and had to deal with our mid to upper 80′s heat without air conditioning like we do, they would be pretty sweaty as well.

There was lots of swimming, lots of shade, and lots of sweating happening this weekend. The front part of our house faces west, so its always super stuffy in the living room/dining room/kitchen area by the end of the day. Very discouraging in terms of turning on the oven and cooking dinner. Thank goodness for grills, for they can cook pretty much anything. Salad? Check! Clams? Check! Fruit? Check! or in today’s case, veggies! These required little effort which was great since I was feeling pretty sluggish from the heat. I marinated some pork chops to grill with them, and The Hubs and I ate like kings before returning to our spot in front of the fan.

Miso Grilled Vegetables recipe from Cooking Light 

• 2 tablespoons red or white/yellow miso (soybean paste)
• 1 tablespoon lukewarm water
• 3 tablespoons olive oil 
• 1 pound zucchini, cut lengthwise into 1/3-inch-thick slices
• 8 ounces Japanese eggplant, cut lengthwise into 1/3-inch-thick slices
• 1 red bell pepper, cut into 6 pieces 
• 1 orange bell pepper, cut into 6 pieces
• 1 small red onion, cut into wedges
• Cooking spray 
• 2 tablespoons fresh mint leaves
• 1 lime, cut into wedges

1. Preheat grill to high heat.
2. Combine miso and 1 tablespoon water. Gradually add oil, stirring with a whisk. Place zucchini, eggplant, and bell peppers on a jelly-roll pan. Add 5 tablespoons miso mixture; toss to coat. Brush onion with remaining miso mixture.
3. Place vegetables on a grill rack coated with cooking spray. Grill zucchini, eggplant, and bell pepper 4 minutes on each side or until tender. Grill onion 6 minutes on each side or until tender. Sprinkle with mint. Serve with lime wedges.