Char Grilled Veggies with Miso Black Pepper Butter
A fantastic side dish for anything protein, but also pretty darned delicious for a great vegetarian main meal. That butter though!
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!
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Need
- 1 small butternut pumpkin
- 1-2 eggplant(s) of choice (we used large and smaller eggplant)
- 1 each capsicum/bell 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.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
