Grilled Vegetables in Miso Butter
Serves: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
BEER PAIRING
Pair with a Shandy, like Leinenkugel’s® Grapefruit Shandy Weiss beer with natural grapefruit flavor
Turn up the taste on your seasonal veggies. These delicious grilled summer vegetables are tossed in a unique, mouthwatering miso butter.
Grill up your greens with an impressive twist. The citrusy, lightly tart grapefruit flavor of Grapefruit Shandy really complements the fruitiness of the bell pepper and brings a bright summer contrast to the savory taste of the miso and other veggies.
INGREDIENTS
2 tablespoons butter, softened
1 tablespoon shiro (white) miso
1 teaspoon sherry vinegar
¼ teaspoon kosher salt
2 red bell peppers, halved and seeded
2 small zucchinis, halved lengthwise
2 small summer squash, halved lengthwise
1 red onion, sliced in 1-inch-thick rings
2 tablespoons canola oil
2 tablespoons thinly sliced scallions
PREPARATION
STEP 1
In a large bowl, whisk to combine butter, miso, vinegar and salt.
STEP 2
Preheat grill to medium-high heat. Toss vegetables with canola oil. Place vegetables on the grill and grill for 3-4 minutes a side until charred; transfer to a cutting board. Chop vegetables into bite-sized pieces and immediately add to the miso butter with the scallions. Toss until vegetables are coated with the butter.
Ingredients
INGREDIENTS
2 tablespoons butter, softened
1 tablespoon shiro (white) miso
1 teaspoon sherry vinegar
¼ teaspoon kosher salt
2 red bell peppers, halved and seeded
2 small zucchinis, halved lengthwise
2 small summer squash, halved lengthwise
1 red onion, sliced in 1-inch-thick rings
2 tablespoons canola oil
2 tablespoons thinly sliced scallions
Preparation
PREPARATION
STEP 1
In a large bowl, whisk to combine butter, miso, vinegar and salt.
STEP 2
Preheat grill to medium-high heat. Toss vegetables with canola oil. Place vegetables on the grill and grill for 3-4 minutes a side until charred; transfer to a cutting board. Chop vegetables into bite-sized pieces and immediately add to the miso butter with the scallions. Toss until vegetables are coated with the butter.
