Grilled Veggies With Basil Miso Recipe

Zucchini: A versatile summer squash that grills beautifully, adding a tender texture and mild flavor to the dish.

Bell peppers: These colorful vegetables bring sweetness and a slight crunch when grilled, enhancing the overall flavor profile.

Red onion: Adds a touch of sweetness and a bit of sharpness, which mellows out when grilled.

Miso paste: A fermented soybean paste that provides a rich, umami flavor to the dressing.

Basil: Fresh basil leaves add a fragrant, herbal note that complements the grilled vegetables perfectly.

Olive oil: Used for grilling the vegetables and in the dressing, it adds a smooth, rich flavor.

Lemon juice: Freshly squeezed lemon juice adds a bright, tangy element to the dressing.

Garlic: Minced garlic adds a pungent, aromatic depth to the basil miso dressing.

To achieve perfectly grilled veggies, make sure to cut them into uniform slices. This ensures even cooking and prevents some pieces from burning while others remain undercooked. Additionally, when mixing the miso paste with the chopped basil, olive oil, lemon juice, and minced garlic, whisk the ingredients thoroughly to create a smooth, well-emulsified dressing that will coat the grilled vegetables evenly.

• sliced zucchini - Substitute with sliced eggplant: Eggplant has a similar texture and absorbs flavors well, making it a good alternative for grilling.

• sliced bell peppers - Substitute with sliced cherry tomatoes: Cherry tomatoes provide a burst of sweetness and acidity, which complements the other grilled vegetables.

• sliced red onion - Substitute with sliced shallots: Shallots offer a milder, sweeter flavor compared to red onions, which can be a nice variation in grilled dishes.

• miso paste - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it will be less thick and slightly saltier.

• chopped fresh basil - Substitute with chopped fresh cilantro: Cilantro offers a fresh, vibrant flavor that can stand in for basil in many dishes.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness, with a slightly different citrus note.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different texture and intensity.

• Allow the grilled veggies to cool completely before storing. This prevents condensation, which can make the veggies soggy.
• Place the cooled grilled zucchini, bell peppers, and red onion in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The grilled veggies will stay fresh for up to 3-4 days.
• For freezing, spread the cooled grilled vegetables on a baking sheet lined with parchment paper. Make sure they are in a single layer to prevent clumping.
• Place the baking sheet in the freezer for about 1-2 hours, or until the veggies are frozen solid.
• Transfer the frozen grilled veggies to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the veggies in the refrigerator overnight. Reheat them in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
• Avoid microwaving the grilled vegetables as it can make them mushy. Reheating on the stove or in the oven helps maintain their texture.
• If you have leftover basil miso dressing, store it separately in an airtight container in the refrigerator. It will keep for up to a week.
• When serving the reheated veggies, toss them with the basil miso dressing just before serving to ensure they are flavorful and fresh.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the grilled veggies on a baking sheet in a single layer. Cover with aluminum foil to retain moisture. Heat for about 10-15 minutes or until warmed through. This method helps maintain the tenderness and slight char of the veggies.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Once the oil is hot, add the grilled veggies and sauté for 5-7 minutes, stirring occasionally, until they are heated through. This method can help revive the flavors and give a slight crispiness to the veggies.

• Microwave Method: Place the grilled veggies in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1-2 minutes, stirring halfway through. This is the quickest method but may slightly soften the veggies more than other methods.

• Grill Reheat: Preheat your grill to medium heat. Place the grilled veggies on a piece of aluminum foil or a grill-safe pan. Grill for about 5 minutes, turning occasionally, until they are warmed through. This method helps retain the grilled flavor and texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the grilled veggies in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through. This method can help maintain the crispiness of the veggies.

• Steam Method: Place the grilled veggies in a steamer basket over boiling water. Cover and steam for about 5 minutes or until heated through. This method helps retain the moisture and tenderness of the veggies without adding extra oil.

• Grill: Used to cook the vegetables, providing a smoky flavor and charred texture.

• Mixing bowl: Used to combine the vegetables with olive oil before grilling and to mix the dressing ingredients.

• Tongs: Essential for turning the vegetables on the grill to ensure even cooking.

• Measuring cups: Used to measure the exact amounts of zucchini, bell peppers, and red onion.

• Measuring spoons: Used to measure the miso paste, olive oil, and lemon juice accurately.

• Knife: Used to slice the zucchini, bell peppers, and red onion.

• Cutting board: Provides a safe surface for slicing the vegetables.

• Garlic press: Used to mince the garlic for the dressing.

• Whisk: Helps to mix the miso paste, basil, olive oil, lemon juice, and garlic into a smooth dressing.

• Serving bowl: Used to toss the grilled vegetables with the basil miso dressing before serving.

Pre-chop veggies: Slice the zucchini, bell peppers, and red onion in advance and store them in airtight containers.

Make dressing ahead: Prepare the miso paste, basil, olive oil, lemon juice, and garlic dressing a day before and refrigerate.

Use a grill basket: Place the veggies in a grill basket to save time on turning each piece individually.

Batch grilling: Grill a larger batch of veggies and use leftovers for other meals.

Quick clean-up: Line the grill with foil to make cleaning up faster.