Total Time
20mins
Prep 10 mins
Cook 10 mins

Cooking Light August 2012

Ingredients Nutrition

Directions

  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.
  4. Grill onion 6 minutes on each side or until tender. Sprinkle with mint. Serve with lime wedges.