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Grilled Vegetables in Miso Butter

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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.

LEARN MORE

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.

Topics:
Sides, Vegetables, Vegetarian, Summer

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.

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