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Grilled and Marinated Vegetables with Miso, Lemon & Herbs

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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 3 hours
Total Time 3 hours 30 minutes
Servings 4 -6
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Ingredients

  • 4 lbs mixed vegetables, such as asparagus, fennel, mushrooms, cauliflower, carrots, radishes & eggplant
  • 1 ¼ cups olive oil
  • sea salt and ground black pepper, to taste
  • ¼ cup white wine vinegar
  • ¼ cup finely chopped fresh parsley
  • 2 teaspoons finely chopped marjoram or oregano
  • 2 teaspoons finely chopped thyme leaves
  • 1 tablespoon dijon mustard
  • 1 tablespoon finely grated lemon zest
  • 2 cloves of garlic, thinly sliced
  • generous pinch of dried chili (I used Aleppo chili flakes)
  • 1 tablespoon light miso (I used chickpea miso)

Instructions

  • Heat a gas grill to high. Carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.
  • Depending on the vegetables you’re using, slice them into rounds, halve them, or leave them whole, and then combine them in a large bowl. Drizzle with ¼ cup of the olive oil, season generously with salt and pepper, and toss to evenly coat. Set aside while the grill heats, tossing occasionally.
  • In a medium bowl, whisk together the vinegar, parsley, marjoram, thyme, dijon, lemon zest, garlic, chili, miso, and the remaining cup of olive oil. Season with salt and pepper.
  • Working in batches if necessary, grill the vegetables in a single layer over direct heat, turning and rotating as needed for even cooking, until charred and slightly tender--2-3 minutes for small, skinny vegetables, 4-5 minutes for larger, denser pieces). Chop or slice the vegetables as desired, transfer to the marinade, and toss gently to combine.
  • Serve the grilled and marinated vegetables immediately, or let the mixture marinate at room temperature for up to 3 hours or refrigerate in a sealed container for up to 4 days.

Equipment

  • Grill

Recipe Notes

  • Via Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) by Paula Disbrowe
  • The only change that I made to this recipe was the addition of some miso. This is a wonderful all-purpose marinade that can accommodate all kinds of flavours.
  • From the book’s notes: “For the best results, halve or slice larger vegetables and keep smaller varieties (broccolini, asparagus, baby squash) whole. The more surface area you expose to the grill, the quicker the vegetable will cook and the more flavour you’ll impart. After cooking, you can chop them however you please. Make sure that all vegetables are thoroughly washed and dried--excess moisture will create steam, which inhibits the charring process.”
Super wholesome and versatile: grilled and marinated vegetables are perfect for a cookout side or to have on hand for adding to meals throughout the week.