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Roasted Miso Veggies

Roasted Miso Veggies
Time
Prep: 15 mins. Cook: 30 mins.
Contributed by
Rose Fenasse
Serves
2-4
A delicious, flavoursome twist on roasted vegetables with a burst of Asian flavour! I served this with brown rice, a handful of mixed leaves, crushed cashews, chicken and a squeeze of lemon.

  1. Preheat oven to 160˚C and line a tray with baking paper.
  2. Cut eggplant into ½ cm discs then sprinkle with sea salt. Leave for 5-10 minutes to tenderise and sweat the eggplant. Once the eggplant has released its liquid, pat dry with a paper towel and place on the tray.
  3. Arrange the rest of the prepared vegetables on the tray in a single layer.
  4. Dice the ginger and garlic finely, then add to a small bowl along with the miso, sesame oil, tamari and chilli flakes. Mix until well combined. If the paste is too thick, add a small amount of sesame oil until a spreadable consistency is formed.
  5. Spread the paste over the vegetables, then sprinkle over sesame seeds and onions.
  6. Place vegetables in the oven and roast for 30 minutes or until cooked. Serve and enjoy!

SHORT DESCRIPTION

A delicious, flavoursome twist on roasted vegetables with a burst of Asian flavour! I served this with brown rice, a handful of mixed leaves, crushed cashews, chicken and a squeeze of lemon.

DESCRIPTION

  1. Preheat oven to 160˚C and line a tray with baking paper.
  2. Cut eggplant into ½ cm discs then sprinkle with sea salt. Leave for 5-10 minutes to tenderise and sweat the eggplant. Once the eggplant has released its liquid, pat dry with a paper towel and place on the tray.
  3. Arrange the rest of the prepared vegetables on the tray in a single layer.
  4. Dice the ginger and garlic finely, then add to a small bowl along with the miso, sesame oil, tamari and chilli flakes. Mix until well combined. If the paste is too thick, add a small amount of sesame oil until a spreadable consistency is formed.
  5. Spread the paste over the vegetables, then sprinkle over sesame seeds and onions.
  6. Place vegetables in the oven and roast for 30 minutes or until cooked. Serve and enjoy!

INGREDIENTS

1 large eggplant
4 medium zucchini, sliced
1/2 small pumpkin, sliced
4 small carrots, peeled
1 bunch of Asian greens
Pinch of Celtic sea salt
1 knob of fresh ginger (3-5cm)
3 cloves of garlic
3 tbsp organic miso paste
2 tsp organic sesame oil
2 tbsp organic tamari
Pinch of organic chilli flakes
2 tbsp organic sesame seeds
1/2 red onion, thinly sliced

Method

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  • Celtic Sea Salt - Fine 600g Celtic Sea Salt - Fine 600g

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  • Organic Hulled Sesame Seeds 200g Organic Hulled Sesame Seeds 200g

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  • Organic Sesame Oil - Extra Virgin 250ml Organic Sesame Oil - Extra Virgin 250ml

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