Never cooked with miso?  This tangy dressing will quickly become one of your favorites; not only does it taste good, but is good for you.  Miso is considered a complete protein and restores beneficial probiotics to your body.  Add some crumbled feta cheese for additional richness and protein.

Ingredients:

• 1 eggplant – 1 pound
• asparagus – 1/2 pound
• 3 zucchini/yellow squash – 1/2 pound
• 1 large red onion
• 2 large portobello mushroom caps, stems removed
• 2 red/yellow bell peppers, quartered
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon mellow white miso
• Finely grated zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon Bragg’s Amino Acids or tamari
• 1 tablespoon agave nectar or honey
• 2 tablespoons flaxseed oil or chili sesame/peanut oil/olive oil
• 1 clove garlic, crushed
• 1/4 teaspoon Sriracha sauce (optional)

Directions:

Cut eggplant crosswise into rounds a little less than 1/2-inch thick. Cut zucchini lengthwise into three strips each. Cut onion into slices about 1/2-inch thick. Spread eggplant, zucchini, onion, portobellos, and bell peppers on a work surface. Brush lightly with oil and season with salt and pepper.

Preheat grill until very hot. Grill vegetables about 2-3 minutes per side. Using tongs, remove tender pieces and keep warm in a covered bowl while any remaining pieces grill. Cut all vegetables into thin, bite-size strips.

Whisk together miso, lemon zest, lemon juice, amino acids, agave nectar; flaxseed oil, garlic, and Sriracha sauce (if using) until emulsified. Add sliced vegetables and serve.

Gut Essen!                                                                                                                                                                                                                                     ~eat well