Miso Grilled Vegetables

Ingredients

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

Equipment

• frying pan
• whisk
• grill

Directions

1. Preheat grill to high heat.
2. Combine miso and 1 tablespoon water. Gradually add oil, stirring with a whisk.
3. Place zucchini, eggplant, and bell peppers on a jelly-roll pan.
4. Add 5 tablespoons miso mixture; toss to coat.
5. Brush onion with remaining miso mixture.
6. 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.
7. Sprinkle with mint.
8. Serve with lime wedges.