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.
Prepare the miso mayonnaise dip. In a small bowl, mix all ingredients for dip except mayonnaise.
Mix well, add mayonnaise, mix more and set aside.
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.
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.
Serve grilled vegetables with prepared dip.