It is no secret we love our butter around here. And because we are featuring Pepe Saya on the Insider Club of course we use any excuse to dream up delicious buttery goodness, breakfast, lunch or dinner. This one is dinner, though it does serve really well as a very filling lunch!
The Miso Butter with Black Pepper Oil is a little bit yum with just about anything savoury. Needless to say, you will have leftovers after making it which do not stay as leftovers for very long. We slathered it on crackers, and I used the remainder in a fried rice the next day otherwise I would have eaten it all myself with a spoon. (That is not meant to be a joke, dead serious, it is irresistible.)
Fantastic as a #meatlessmain but really great as a side dish for all things roasted! Go to town with the veggie selection too, we really should have had giant field mushrooms in this mix, but there weren't any. Choose the veggies your kids love and char grill and roast and brush with all the butter. Yum!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 1 small butternut pumpkin
- 1-2 eggplant(s) of choice (we used large and smaller eggplant)
- 1 each Capsicum/Pepper red, yellow
- 2-3 zucchini
- 2 red onion
- Extra Virgin Olive Oil (EVOO) as needed BUY
- Black Pepper to taste
- 1 Handful green beans, topped and tailed
- 1 Batch Miso Butter with Black Pepper Oil Recipe
Do
- 1
Prepare all the veggies; Pumpkin, peel, de-seed and cut into thin wedges. Eggplants, slice lengthways into several pieces. Capsicum, de-seed and cut into 6 large pieces each. Zucchini, cut into slices lengthways. Red onion, peel and cut into quarters. You could add large mushrooms to this mix, though we didn't.
- 2
Preheat a grill pan on a high heat until just smoking. Drizzle with EVOO and in batches, char all of the veggies except the beans, until they have nice marks on them. Transfer to a lined baking tray once they are charred and continue until they are all done.
- 3
If you are making the Miso butter ahead of time, it may take a little longer to melt if it is frozen or really cold. If you are making it just for this recipe, make it now, then remove some of the butter and wrap it as directed, but leave a good amount in the bowl to then melt.
- 4
Melt some of the Miso Butter in the Thermomix bowl, 3 min/100°C/speed 2 and brush liberally all over the veggies.
- 5
Bake in a hot oven (200°C) for 20 minutes. Add the green beans and cook a further 10 minutes. Brush again with more of the miso butter and serve immediately.
