Before and After — with some sunshine
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 :).
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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