This sauce is best eaten right after it’s made. It comes together quickly using ingredients you likely have on hand. Make it on your grill’s side burner or the stovetop, using a slightly larger saucepan than you think—you need room to whisk vigorously.
Warm Lemony Miso Sauce and Rainbow Veggie Platter
Jennifer Danter
Choose multicoloured peppers and baby potatoes, so your platter is a riot of colour. Coat veggies with your favourite rub, or keep it simple and season with salt and pepper. Also, make friends with your baking sheets—they’re great kitchen prep and grill buds and can double as a serving platter.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Side Dish
Cuisine vegetarian
Warm Lemony Miso Sauce
- ½ cup butter
- 2 small garlic cloves coarsely chopped
- 2 tsp grated fresh ginger
- ½ lemon zest and juice
- 1 ½ tbsp miso preferably white (Shiro) or red
- freshly ground black pepper to taste
- 1 tbsp chopped chives optional
Over The Rainbow Veggie Platter
- 12 multicoloured baby potatoes
- 2 bell peppers different colours
- 1 bunch asparagus trimmed
- olive oil
- 2 tbsp dry rub such as PNW Fish & Seafood Dry Rub or your favourite
- 2 cups mixed lettuce (baby gem, radicchio, argula)
- ¼ cup Warm Lemony Miso Sauce
Warm Lemony Miso Sauce
In a saucepan set over medium heat, melt butter with garlic, ginger, and lemon zest, whisking occasionally. Whisk in miso until well combined (almost emulsified); cook for 1 minute. Remove from heat, slowly whisk in lemon juice.
For a smoother sauce, whirl in a bullet blender, or with a hand blender. Taste, season with pepper, and stir in chives if using. Add more lemon, if desired.
Over The Rainbow Veggie Platter
Parboil the potatoes until just tender, about 10 minutes; drain well, place on a large baking sheet and set aside to cool slightly. Preheat the grill to medium-high.If using a flat grill pan, place on the grill while it preheats.
Cut peppers in halves; discard cores and seeds. Cut the peppers into wide strips. If the asparagus spears are thick, peel tough stem ends. Using your hands, gently smash potatoes on the baking sheet. Add the peppers and the asparagus. Drizzle with oil and sprinkle with rub; toss to evenly coat.
Place peppers on grill; cover and grill for 4 minutes. Turn peppers over and add potatoes and asparagus. Cover and cook for 4–6 minutes, flipping veggies occasionally until lightly charred. Move pieces as they’re cooked back to baking sheet.
To serve, add lettuce leaves to baking sheet with veggies; drizzle with sauce and gently stir to coat.
Use on: Everything! Grilled steak, fish or seafood, warm grilled veggie salads, grilled cabbage wedges.
Pair with: Great side dish with burgers, ribs, or steaks, or on its own with grilled garlic bread.
From Cottage Life's May 2021 Grill Guide issue. Keyword grilled vegetables, sauce, side dish