1. Preheat the grill onto a high heat.
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.
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.
4. Grill the onion for 6 minutes each side until this becomes tender. Sprinkle with the mint and then serve with the lime wedges.
Ingredients
Directions
1. Preheat the grill onto a high heat.
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.
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.
4. Grill the onion for 6 minutes each side until this becomes tender. Sprinkle with the mint and then serve with the lime wedges.