Miso Courgette

The perfect veggie centrepiece to any BBQ or just served along with some sticky white rice.

Done in 20 minutes

Dish by Mia Jacobs

Ingredients

For the miso glaze

70gsweet white miso

2.5 tspsake

1 tbsprice wine

1 tspsesame oil

1 tspsoy sauce

2 tspsugar

For the courgettes

2medium-large courgettes

1 tbspvegetable oil

To serve

250gcooked sticky rice

2spring onions, sliced thinly

1 tspsesame seeds

to tastechilli oil

Miso aubergine is an absolute classic for a reason, but we decided to give it a go with courgettes as they're in season and work just as well! They become almost custardy and sticky sweet with the miso glaze. It's well worth making for your next dinner.

Method

Preheat the oven to 200 degrees C or 180 fan. Slice the courgettes down the middle lengthwise. Crosshatch the sliced side with a sharp knife, being careful not to slice too deep. Sprinkle over some salt and let them sit for a few minutes to extract some moisture.

While the courgettes sit, whisk together the ingredients for the miso glaze.

Wash the salt off the courgettes and pat dry with a clean paper towel. Heat a large, oven safe frying pan over medium high heat with 1 tbsp oil. Once hot, add the courgettes in, sliced side down and fry until a deep golden brown. Place into the oven for 5 minutes to soften.

Remove from the oven the flip and spoon over the miso glaze. Roast for a further 10 mins, smothering with more miso glaze half way through. Serve with sticky white rice and garnish with spring onions, sesame seeds and plenty of chilli oil.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.