Grilled Vegetables with Miso Mayonnaise Dip

The simple miso and mayo dip is tasty for grilled, steamed or fresh vegetables.

Grilled Vegetables with <i>Miso</i> Mayonnaise Dip Ingredients

Ingredients (serves 4):
Miso Mayonnaise Dip:

4 Tbsp. miso, red or mixed
1 Tbsp. sugar
2-1/2 Tbsp. rice vinegar
2 tsp. ginger, minced
1 tsp. garlic powder
4 Tbsp. mayonnaise

For Grilled Vegetables:

1/4 kabocha squash
1 onion
2 carrots
8 shiitake mushrooms
4 oz. shishito peppers
2 Tbsp. vegetable oil

*This recipe was developed for Gourmet Sizzler® Electric Griddle (EA-DCC10). Adjustments may be necessary when using other models.

Grilled Vegetables with <i>Miso</i> Mayonnaise Dip Step 1

Prepare the miso mayonnaise dip. In a small bowl, mix all ingredients for dip except mayonnaise.

Grilled Vegetables with <i>Miso</i> Mayonnaise Dip Step 2

Mix well, add mayonnaise, mix more and set aside.

Grilled Vegetables with <i>Miso</i> Mayonnaise Dip Step 3

Wrap kabocha squash with plastic wrap and heat in microwave for 1 minute to soften and slice into 1/4-inch thick pieces. Slice onion in 1/4-inch thickness and pierce the sides with toothpicks for easy flipping. Slice carrot into 1/4-inch thick, bite-sized pieces. Remove stems from shiitake mushrooms.

Grilled Vegetables with <i>Miso</i> Mayonnaise Dip Step 4

Add oil and turn the Gourmet d’ Expert® Electric Griddle (EA-DCC10) control knob to 350ºF. When the pilot lamp turns off, place all vegetables on the grill and cook for 3-6 minutes each side.