8ozs Japanese eggplant (aubergine)
1 red bell pepper cut into 6 pieces
1 orange bell pepper cut into 6 pieces
1 small red onion cut into wedges
1 lb zucchini
2 tbsps red or white/yellow miso soybean paste
3 tbsps olive oil
1 tbsp (lukewarm) water
2 tbsps fresh mint leaves
1 lime cut into wedges
Coconut oil
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1. Preheat the grill onto a high heat.
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2. Combine the miso with 1 tablespoon of water and gradually add in the oil, stirring it with a whisk. Place the eggplant, zucchini and the bell peppers onto a baking tray, adding 5 tablespoons of the miso mixture and tossing in to coat. Brush the onion with the remaining mixture.
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3. Place the vegetables onto a grill rack coated with the coconut oil. Grill the eggplant, zucchini and the bell pepper on each side until tender, which should take about 4 minutes.
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4. Grill the onion for 6 minutes each side until this becomes tender. Sprinkle with the mint and then serve with the lime wedges.
CategoryLunch, Side-dishesCuisineKetogenic-Vegan
Ingredients
8ozs Japanese eggplant (aubergine)
1 red bell pepper cut into 6 pieces
1 orange bell pepper cut into 6 pieces
1 small red onion cut into wedges
1 lb zucchini
2 tbsps red or white/yellow miso soybean paste
3 tbsps olive oil
1 tbsp (lukewarm) water
2 tbsps fresh mint leaves
1 lime cut into wedges
Coconut oil