Asian Grilled Vegetables with Miso

Asian grilled vegetables arranged on the platter.

4.50 from 4 votes

Asian Grilled Vegetables with Miso

Asian Grilled vegetables is a vegetarian side dish full of piquant, spicy and sweet taste with crispy and meaty texture. This 20-minute grilled Asian Vegetables recipe is vegan and gluten-free.

Prep Time10

Cook Time10

Total Time20

Course: Side Dishes

Cuisine: Japanese

Servings: cups

Calories: 120kcal

Author: Prajakta Sukhatme

Cost: $5

Equipment

Grill Griddle

Ingredients

6 portobello mushroom caps trimmed and cleaned
6 baby bok choy cleaned and halved

Seasoning

½ cup miso paste soy bean paste
½ cup tamari or liquid coconut amino, or low sodium soy sauce
1 Tablespoon coconut sugar or other sweetener
2 teaspoons sesame oil or other cooking oil
2 teaspoon ginger garlic paste use 1 teaspoon minced ginger and 1 teaspoon minced garlic
1 teaspoon Shichimi Togarashi Seasoning adjust per taste

Instructions

Make Asian marinade for grilled vegetables

In a large bowl combine the miso paste, tamari or soy sauce, sugar, sesame oil, shichimi togarashi and minced ginger and garlic.

How to Make Asian Grilled Vegetables

Place the grill on the burner and let it heat up. Brush the portobello mushrooms and baby bok choy with the glaze. Place them face down on the hot grill. Grill over medium heat until you hear good sizzle and see nice grill marks. Mushrooms start to release water.
Using the tongs, flip the veggies and brush the top part with the glaze. Let the other side cook for few more minutes.
Turn off the heat. Remove the veggies for the grill. Brush the glaze one last time before serving. Serve warm. Enjoy !

If You want to Use Air Fryer

Preheat air fryer to 375 F. Pour the marinade over the veggies and coat them well. Place the veggies on the air fryer basket. Air Fry for 12-15 minutes until charred and crispy. Turn half way through. Remove from the tray, brush the marinade glaze before serving. Serve warm. Enjoy !

Notes

Pair these grilled vegetables with just plain jasmine or white rice. Portobello mushrooms are meaty and filling so even the meat eaters will love this recipe.

Nutrition