miso-glazed veggie kebabs
Just when I thought I couldn’t feel any better about my feature in Self Magazine, friends from all over the country have emailed me photos of themselves reading my spread. I love it!
Courtney showing the love all the way from North Carolina!
My alma mater Hutchins Farm.
One of my favorite crew members Ramon showing the love from Hutchins Farm in Concord, MA. This one brought a tear to my eye. Love it.
Terry enjoying a good read in Lake Oswego, Oregon.
Candace and Maureen getting their copy down in L.A.
Meaghan representing from Chicago.
My dad in Oregon City, OR.
Some of my favorite peeps wine tasting at Penner Ash winery in the Willamette Valley. Definitely enjoying some great wine and a good read!
Last but not least the wonderful farm crew from Hutchins. Clearly taking a RARE afternoon break to read my spread. People sure know how to make this farmer feel good. I can’t take the smile off of my face. I truly am glowing!
I celebrated all the love by grilling up these awesome veggie kebabs. Actually, Taylor did the grilling, I just made the miso glaze and assembled the skewers. They were divine!
We are finally harvesting eggplant (one of my favorite vegetables!) and with the addition of some local mushrooms these skewers truly are straight from the farm. We are trying to get as creative as possible so we don’t get sick of summer squash and zucchini. Grilled kebabs are the way to go. And the miso sauce….you could drink it with a straw. So stinking good.
We enjoyed our kebabs over red quinoa and a bunch of minced cilantro. The result was nothing short of amazing. It doesn’t get easier or tastier than this.
Fire up the gill, grab a copy of Self Magazine, pour yourself an ice cold beer and enjoy.
Miso-Glazed Veggie Kebabs
Prep Time: 10 mins. Cook Time: 10 mins. Serves: 2
- 1/2 lb cremini mushrooms
- 1 small green zucchini, sliced into 1/4 inch rounds
- 1 small yellow zucchini, sliced into 1/4 inch rounds
- 2 purple scallions, trimmed and cut into 1/4 inch pieces
- 1 small italian eggplant, cut into 1/4 inch pieces
- 1 cup cooked quinoa
- 1 large bunch cilantro, minced
- For the miso glaze
- 1/4 cup white miso paste
- 1/4 cup rice wine vinegar
- 1 TBS Mirin (a naturally sweet rice cooking wine)
- 1 TBS low sodium tamari sauce
- 1 TBS water
- 2 tsp fresh minced ginger
- With an emersion blender or regular blender whisk all the ingredients for the miso glaze together. Set aside.
- Heat grill to medium.
- Toss chopped veggies with half the miso sauce. Arrange veggies on skewers.
- Grill, turning occasionally until lightly browned. About 5-8 minutes.
- Serve over quinoa, chopped cilantro, and drizzle with remaining sauce.
NotesUse this recipe as a guide. Adjust measurements and ingredients as needed. Always taste test as you go.