Roasted Zucchini and Eggplant with a Miso-Ginger Sauce

We picked up a few Japanese eggplants from our CSA farmer and of course have an over abundance of zucchini and summer squash. This recipe paired nicely with the Mushroom + Mizuna Salad I posted earlier this weekend, and reheated well in my mini crockpot at work. I'm still going strong trying to make meals that work well being reheated in the lunch crockpot or are eaten cold. Once I calculated the calories for this dinner the vegetable portion ended up being pretty low so we had 3 servings instead of 4 to make it a little more of a meal since the salad was incredibly low in calories as well.

Slightly adapted from Veggie Docs

-2 Japanese eggplants, sliced into rounds
-1 zucchini, quartered then sliced
-1 yellow squash, quartered then sliced
-5 cloves of garlic, minced or roasted
-1 tablespoon ginger, minced
-1 tablespoon white miso paste
-1 teaspoon rice wine vinegar
-Crushed red pepper

Pre-heat the oven to 425 degrees. Toss the eggplant, zucchini, and yellow squash in olive oil and season with salt. Roast for 15 minutes and then toss and continue roasting for 15 more minutes. 

While the vegetables roast, prepare the sauce by combining the miso, vinegar, garlic, and ginger in a bowl. Add crushed red pepper to taste. If the sauce is too thick, add up to a few tablespoons of water.

Remove the veggies from the oven and divide into servings. Top with the sauce and serve garnished with sesame seeds over rice. 


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