Miso Grilled Vegetables

• 2 tablespoons red or white/yellow miso (soybean paste)
• 1 tablespoon lukewarm water
• 3 tablespoons olive oil
• 1 pound zucchini, cut lengthwise into 1/3-inch-thick slices
• 8 ounces Japanese eggplant, cut lengthwise into 1/3-inch-thick slices
• 1 red bell pepper, cut into 6 pieces
• 1 orange bell pepper, cut into 6 pieces
• 1 small red onion, cut into wedges
• Cooking spray
• 2 tablespoons fresh mint leaves
• 1 lime, cut into wedges

1. Preheat grill to high heat.
2. Combine miso and 1 tablespoon 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 miso mixture.
3. Place vegetables on a 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.
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red, water, olive oil, zucchini, japanese eggplant, red bell pepper, orange bell pepper, red onion, cooking spray, mint leaves, lime

Taken from www.myrecipes.com/recipe/miso-grilled-vegetables (may not work)