Grilled Vegetables with Miso Sauce
2 servings
30 minutes
Grilled vegetables with miso sauce are a delightful dish of Japanese cuisine that combines rich umami flavors and the tender texture of fresh vegetables. Historically, miso paste made from fermented soybeans is a staple in many Japanese dishes, adding depth to their flavor. In this recipe, sweet pumpkin, spicy red onion, and crunchy bok choy cabbage grilled reveal their natural flavor nuances. The miso sauce with hints of garlic, brown sugar, and rice vinegar gives the vegetables a delicate caramelized glaze. This dish is perfect as a side or light dinner and can be served warm or at room temperature. Topped with toasted sesame seeds and fresh green onions, it becomes a true delight for lovers of Japanese gastronomy.
1
To prepare the vegetables: Brush the pumpkin and onion slices with oil.
- Sesame oil: 1 teaspoon
- Pumpkin: 0.3 piece
- Red onion: 1 head
2
Spray the grill rack with oil, place the pumpkin. Cover and heat for 10 minutes until the pumpkin softens; transfer to a plate.
- Sesame oil: 1 teaspoon
3
Lay out the onion slices, heat for 4-5 minutes until soft with a pleasant crunch; transfer to a plate.
- Red onion: 1 head
4
Place the pak choi, heat for 3-4 minutes until soft with a pleasant crunch; transfer to a plate.
- Pak Choi Salad: 1 piece
5
Prepare the miso sauce: Mix miso paste, garlic, brown sugar, and 1/4 cup of water in a small pan.
- Miso paste: 1 tablespoon
- Finely chopped garlic: 1 clove
- Brown sugar: 0.5 teaspoon
- Rice vinegar: 0.5 teaspoon
6
Bring to a boil over medium heat. Boil for 1 minute until the miso dissolves and a pleasant aroma appears.
7
Remove from heat, pour in oil and vinegar. Sprinkle with green onions and sesame seeds.
- Sesame oil: 1 teaspoon
- Rice vinegar: 0.5 teaspoon
- Green onions: 2 stems
- Roasted sesame: 1 tablespoon
8
Serve the vegetables drizzled with miso sauce, or serve the miso sauce in separate sauce dishes.