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RECIPESarrowGourmet ProductsarrowGrilled Vegetables with Miso Mayonnaise Dip
Grilled Vegetables with <i>Miso</i> Mayonnaise Dip
  The simple miso and mayo dip is tasty for grilled, steamed or fresh vegetables.

Ingredients (serves 4):
Miso Mayonnaise Dip:

  • 4 Tbsp. miso, red or mixed
  • 1 Tbsp. sugar
  • 2-1/2 Tbsp. rice vinegar
  • 2 tsp. ginger, minced
  • 1 tsp. garlic powder
  • 4 Tbsp. mayonnaise

For Grilled Vegetables:

  • 1/4 kabocha squash
  • 1 onion
  • 2 carrots
  • 8 shiitake mushrooms
  • 4 oz. shishito peppers
  • 2 Tbsp. vegetable oil
1

Prepare the miso mayonnaise dip. In a small bowl, mix all ingredients for dip except mayonnaise.

2

Mix well, add mayonnaise, mix more and set aside.

 

3

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.

4

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.

5

Serve grilled vegetables with prepared dip.