MISO MEDITERRANEAN VEGETABLE ROAST

Published on: 08/26/2020
two pictures of slice and roasted eggplant, zucchini, red onion

Before and After — with some sunshine

two pictures of slice and roasted eggplant, zucchini, red onion

MISO MEDITERRANEAN VEGETABLE ROAST

Roasted vegetables are so easy to throw together on a rimmed baking sheet. However, I love this creation as it is just as appealing to the eye, as the stomach. You could use a round or rectangular casserole dish. This is a great dish to make ahead for company, or just to eat all week with your family or save for yourself :).
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side Dish
Servings 12

Ingredients
  

  • 1 medium eggplant
  • 2 large heirloom tomatoes
  • 1 medium red onion
  • 1 large zucchini
  • 3 Tablespoons extra virgin olive oil
  • 3 Tablespoon balsamic vinegar
  • 1 Tablespoon white miso paste
  • 2 Tablespoons each: chopped fresh dill fresh parsley, fresh basil
  • freshly ground pepper to taste

Instructions
 

  • Preheat oven to 400 degrees.
  • Slice eggplant, tomatoes, onion and zucchini into thin circles.
  • Place all in a large bowl. In a separate small bowl, whisk together olive oil, balsamic vinegar and miso.
  • Pour mixture over veggies and toss well.
  • Start layering all the vegetables in casserole dish — suggested order: eggplant, zucchini, red onion, tomato.
  • Repeat in a circle or rows until all veggies are in dish.
  • Sprinkle with half of herbs.
  • Place dish in oven and roast for 50–60 minutes, until onion is lightly browned and fork easily goes into veggies.
  • Sprinkle remaining herbs and freshly ground pepper.
  • Serve either hot or at room temperature.

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