Grill-roasted Asian-style vegetables hit the spot on a weeknight. Serve over a bed of steamed basmati or jasmine rice.
30 minutes or fewer.
Ingredients of Recipe: Grilled Vegetables with Miso Sauce:
- ¼ red kuri or kabocha squash, seeded and cut into ½-inch-thick slices
- 1 small red onion, sliced
- 2 tsp. sesame oil
- 1 large bok …read more