Grilled Vegetables with Miso Mayonnaise Dip

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.

1

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

2

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

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.

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.

5

Serve grilled vegetables with prepared dip.