Description
Roasted vegetables plus this miso vinaigrette make for a delicious side dish!
Ingredients
Scale
- An assortment of Vegetables-approximately 4 cups (I used eggplant, zucchini, green beans, & carrots)
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Teaspoons Sesame Oil
- 1/4 Cup Rice Vinegar
- 3 Tablespoons White Miso
- 1 Tablespoon Tamari (or soy sauce if you are not gluten-free)
- 2 Tablespoons Maple Syrup
- 1/2 Teaspoon Fresh Ginger, grated (optional)
- 1 Tablespoon Sesame Seeds
- 1 Tablespoon Green Onions, diced
Instructions
- Preheat oven to 400 degrees.
- On a lined baking sheet, spread out vegetables and drizzle with olive oil. Roast for about 40 minutes, flipping once.
- While vegetables are roasting, combine all remaining ingredients in a small bowl and whisk well.
- Serve sauce over vegetables.
Notes
The sauce will remain fresh in the refrigerator for a few days.
Serve over rice or quinoa.
Keywords: fodmap roasted vegetables, fodmap vegetable recipe
