Miso Grilled Vegetables - cooking recipe

Ingredients

2 tablespoons miso (soybean paste)
1 tablespoon lukewarm water
3 tablespoons olive oil
1 lb zucchini, cut lengthwise into 1/3-inch-thick slices
8 ounces Japanese eggplants, cut lengthwise into 1/3-inch-thick slices
1 red bell pepper, cut into 6 pieces
1 orange bell pepper, cut into 6 pieces
1 small red onion, cut into wedges
cooking spray
2 tablespoons fresh mint leaves
1 lime, cut into wedges

Preparation

Preheat grill to high heat.
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.
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. Sprinkle with mint. Serve with lime wedges.