Big Flavors Mixed Veggies

  • ½ tsp. coarse salt and freshly ground pepper
  • 1 medium zucchini, halved and sliced into pieces
  • 1 thin eggplant, halved and sliced into pieces
  • 1 medium onion, peeled and sliced into thin wedges
  • 1 T. cooking fat - I used sesame oil
  • 1 T. white miso paste
  • 1-2 tsp. sriracha sauce
  • 1-2 tsp. honey
  • 1-2 tsp. cider vinegar

Toss the salt and pepper with the zucchini, eggplant, and onion. Allow the mixture to rest while you heat the cooking fat and mix the sauce.

Heat the cooking fat of your choice in a nonstick skillet over medium heat. While the fat is heating, mix the sauce.

Combine the remaining ingredients (miso paste through cider vinegar) to form a thick sauce. Set aside.

Add the seasoned vegetables to the hot skillet and sauté until crisp-tender. Add the sauce and continue cooking until the vegetables are fairly soft and the sauce has caramelized and formed an almost savory candy coating over the veggies. Serve hot.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
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