Healthy Grilling

Grilled Vegetables with Miso Dressing

Average: 5 (2 votes)
(2 votes)
Grilled Vegetables with Miso Dressing

Grilled Vegetables with Miso Dressing - Smart grilling with Japanese flavors

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Health Score:
7,5 / 10
25 min.

Healthy, because

Even smarter

Nutritional values

With a lot of provitamin A strengthens Broccoli vision: the body converts this precursor into vitamin A, which is needed, among other things, as a component of the retina - so the difference between light and dark can be clearly perceived. Traditionally produced miso paste contains lactic acid bacteria, which have a positive effect on the microbiome in the intestine. Fiber-rich vegetables also provide sufficient food for the good bacteria.

You want to enjoy a side dish with it? Then bake some bread on the grill! With ourFocaccia from the grill you can adjust the herbs to your taste and prepare the Italian wholemeal bread to match the Asian-inspired grilled vegetables with miso dressing.

1 serving contains
(Percentage of daily recommendation)
Calorie273 kcal(13 %)
Protein16 g(16 %)
Fat16 g(14 %)
Carbohydrates14 g(9 %)
Sugar added1 g(4 %)
Roughage11.7 g(39 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin K464.7 μg(775 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin6.9 mg(58 %)
Vitamin B₆1 mg(71 %)
Folate128 μg(43 %)
Pantothenic acid3.5 mg(58 %)
Biotin10.2 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C25 mg(26 %)
Potassium964 mg(24 %)
Calcium256 mg(26 %)
Magnesium106 mg(35 %)
Iron4 mg(27 %)
Iodine41 μg(21 %)
Zinc2.2 mg(28 %)
Saturated fatty acids2.2 g
Uric acid253 mg
Cholesterol0 mg
Complete sugar11 g


2 ¾ ozs white Miso paste
7 ozs Mirin (sweet rice wine)
1 tsp honey
3 Tbsps Tahini
36 ozs Broccoli
3 small zucchini
3 Tbsps olive oil
2 tsps blue or black Poppy seeds
How healthy are the main ingredients?
Broccoliolive oilhoneyzucchinisalt

Kitchen utensils

1 Grill

Preparation steps


Put miso paste with mirin, 3 ounces water, and honey in a saucepan and simmer over medium heat for 6-8 minutes. Then mix with tahini. Pour into a small bowl and leave to cool.


Wash broccoli and zucchini and cut into slices about 1" thick. Cook broccoli in boiling salted water for 1 minute. Drain, rinse with cold water, and drain. Drizzle broccoli and zucchini with olive oil and roast on a hot grill for about 6 minutes, turning.


Wash and drain the poppy seeds. Arrange grilled vegetables on a platter, drizzle with some miso dressing and sprinkle with poppy seeds. Serve remaining dressing separately.