Roasted Miso Veggies

Ingredients:

800 g veggies ( broccoli, bell pepper, zucchini, carrots,...)

30 g miso paste ( I used a yellow one)

1 tbsp rice vinegar 1 and 1/2 tbsp soy sauce 2 tbsp sunflower oil

1/4 tsp salt

30 ml hot water

1. Preheat your oven to 200°C (392°F).

2. Chop the mixed vegetables into bite-sized pieces and place them into an ovenproof bowl.

3. In a separate bowl, mix together the miso paste, rice vinegar, soy sauce, sunflower oil, salt, and hot water to prepare the sauce.

4. Pour the sauce over the chopped vegetables in the ovenproof bowl, ensuring they are evenly coated.

5. Place the bowl of coated vegetables in the preheated oven and roast for 50 minutes, turning them halfway through the cooking time to ensure even cooking.

6. Once the vegetables are tender and lightly browned, remove them from the oven and serve hot as a delicious and flavorful side dish.