Bird and Belle's Adventures in Marriage

Grilled Vegetables and Edamame in White Miso Sauce

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Dinner in 15 minutes!

This semester Bird has been teaching what is quite possibly the worst schedule possible: Calculus 3 Monday, Tuesday, Wednesday and Thursday from 6:15 to 7:15 p.m. Yuck! Because of his late schedule and my new-found addiction to yoga classes, our evening meals have become much less gourmet, and much more practical. The past two weeks we have grilled a pile of random veggies on Sunday and then used them to toss together quick dinners all week. The grilled vegetables make it easy for me to whip up a nutritious meal in 15 minutes or less.

Tonight I was faced with a hodgepodge of vegetables: three grilled zucchini, one grilled red bell pepper, half a bag of steamed edamame
and one onion on the brink of going soft. Also tucked in the fridge was a container of steamed brown rice (also prepared over the weekend to make week-day cooking a breeze). With a little creativity and a lot of ginger I was able to whip up a meal that Bird deemed “Blog Worthy.”

Grilled Vegetables and Edamame in White Miso Sauce

1 medium onion, chopped
3 large cloves garlic, minced
3 to 4 tablespoons minced fresh ginger
1 cup boiling water
1 to 2 tablespoons white miso paste
1 tablespoon cornstarch
3 grilled zucchini*
1 grilled red bell pepper
1/2 bag frozen shelled edamame (thawed)
red pepper flakes to taste
Soy sauce to taste

1. Bring one cup water to a boil and whisk in miso paste till dissolved. Then whisk in 1 tablespoon cornstarch. Set aside.

2. In a large wok or skillet heat 2 teaspoons olive oil over medium heat. Add onion and saute until translucent. Add garlic and ginger and saute another minute.

3. Add zucchini, red bell pepper, edamame and red pepper flakes and saute for a minute. Add miso and cornstarch mixture to skillet, increase heat to medium-high and cook till sauce begins to thicken.

4. Serve over buttered brown rice with soy sauce on the side.

* To grill your zucchini, slice them in half length wise, spray with olive oil and season with salt and pepper. Grill till tender but still a bit crunchy.

Enjoy your meal and then enjoy the rest of the evening knowing you only spent 15 minutes in the kitchen! Cheers!


One thought on “Grilled Vegetables and Edamame in White Miso Sauce

  1. The picture sure looks pretty! What is miso paste?

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