|The simple miso and mayo dip is tasty for grilled, steamed or fresh vegetables.|
Ingredients (serves 4):
For Grilled Vegetables:
Prepare the miso mayonnaise dip. In a small bowl, mix all ingredients for dip except mayonnaise.
Mix well, add mayonnaise, mix more and set aside.
Wrap kabocha squash with plastic wrap and heat in microwave for 1 minute to soften and slice into 1/4-inch thick pieces. Slice onion in 1/4-inch thickness and pierce the sides with toothpicks for easy flipping. Slice carrot into 1/4-inch thick, bite-sized pieces. Remove stems from shiitake mushrooms.
Add oil and turn the Gourmet d’ Expert® Electric Griddle (EA-DCC10) control knob to 350ºF. When the pilot lamp turns off, place all vegetables on the grill and cook for 3-6 minutes each side.
Serve grilled vegetables with prepared dip.