Ingredients:

• 3 tablespoons Chickpea Miso

• 2 tablespoons Honey

• 1 tablespoon Oil (extra virgin olive oil or sesame oil)

• Additional flavorings: grated ginger, ground sesame seed, dried or fresh herbs (such as basil, Italian herb mix, oregano, or shiso leaves)

• Vegetables: eggplants, summer squash, tomato, peppers, carrots, mushrooms (shiitake, trumpet, etc..)

How to make:

1. Preheat the oven to 400°F.

2. Slice the vegetables into ½ inch thickness, or into large bite-size.

3. Combine chickpea miso, honey, and oil. It should be smooth and its consistency would be similar to honey. If you feel it is too thick, loosen it with a little water or sake.

4. Add ginger or sesame seeds or herbs as you like for varieties.

5. Spread this miso paste on sliced vegetables and place it on a baking dish.

6. Bake them in the oven for 10-15minutes (the baking time would be vary depending on the vegetables).

Tips:

It would be better to cut into a smaller size if you use tough vegetables such as carrots and winter squash (kabocha squash), and toss with the sauce and bake them.

(Recipe by Eri Shimizu)