Combine miso and 1 tablespoon lukewarm water. Gradually add oil, stirring with a whisk. Place zucchini, eggplant, and bell peppers on a jelly-roll pan. Add 5 tablespoons miso mixture; toss to coat. Brush onion with remaining mix mixture.
Place vegetables on grill rack coated with cooking spray. Grill zucchini, eggplant, and bell pepper 4 minutes on each side or until tender. Grill onion 6 minutes on each side or until tender. Sprinkle with mint. Serve with lime wedges.
Calories 112; Protein 18g, Carb 11.4g
This recipe is courtesy of Cooking Light Pick Fresh Cookbook. For more selections, please check out their cookbook here:
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