Miso Roasted Veggies Recipe
Zucchini, mushrooms, eggplant, mint, basil, pinon vinaigrette
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Ingredients
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Vegetables
Herbs
Dressing
Method
Preparation
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Chop the zucchini, mushrooms, and eggplant into bite-sized pieces and place them in a large mixing bowl.
Make the Dressing
In a small bowl, whisk together the miso paste, olive oil, honey, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
Combine
Pour the dressing over the chopped vegetables and toss until they are evenly coated.
Roasting
Roast the Vegetables
Spread the coated vegetables evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
Finishing Touch
Add Fresh Herbs
Once roasted, remove the veggies from the oven and toss in the chopped mint and basil. Serve warm, garnished with pinon nuts.