Roasted Summer Vegetable Salad with Chickpea Miso Dressing

Ingredients:

  • 2 Zucchini

  • 2 Japanese Eggplants (or Chinese Eggplant)

  • 1 Corn on the cob (remove from the cob)

  • 2 tablespoons chopped fresh basil

  • Salt and pepper for seasoning

  • Extra Virgin Olive Oil (EVO) as needed

  • 1-2 teaspoons Balsamic vinegar (if you have it in your pantry)

Chickpea Miso Dressing

  • 2 tablespoons Chickpea Miso (or white miso)

  • 1 tablespoon Apple cider vinegar

  • 1/2 Lemon for juice and zest

  • 1 teaspoon Honey

  • 1 teaspoon fresh ginger(grated)

  • A pinch of cumin powder

How to make:

  1. Preheat the oven to 400°F.

  2. Cut zucchini and eggplants half lengthways, and then cut them into about ½ inch. Toss the vegetables and corn with EVO just enough to coat, balsamic vinegar, and lightly season with salt and peppers. Place the vegetables in a rimmed sheet pan or in a large baking dish.

  3. Roast the vegetables for 10-15 minutes until they are cooked through but still have color and texture. (The eggplants should be tender and the zucchini should remain green and not mushy.)

  4. Meanwhile, combine all ingredients for the Chickpea Miso dressing, taste it, and adjust the seasoning if needed.

  5. Toss the cooked vegetables with Chickpea Miso Dressing. Add basil just before you serve.

Tips:

This salad can serve warm, or chilled. You can make it 1-2 days ahead. You can use other herbs like thyme, rosemary, chive, and mint in place of basil, and also you can use a couple of them. If you don’t have fresh herbs, dried herbs such as Italian mix herb, Mediterranean mix herb, dried oregano, or dried basil.

(Recipe by Eri Shimizu)