I'm continuing my never-ending love affair with miso. What's really unbelievable is how easy it is to apply a subtle amount to something as simple as grilled vegetable. I picked up a bunch of beautiful rainbow carrots from the farmstand last week, and decided to grill instead of roast them. It is summer after all, amirite? The result was something beautifully smoky and flavorful. Though rainbow carrots don't taste any different from regular carrots, they were stunning to look at. Since carrots are harder than most other vegetables, I peeled and them and cut the thicker ones in half so that they'd all cook at the same rate. After cutting them, toss them in olive oil and salt.
Grill them on a hot hot pan. While that is going, make the miso dressing: dollop of miso, some grated ginger, and olive oil to thin it out. Whisk this together into a paste.
As the carrots are grilling, baste them with the miso mixture.
Let them cool before eating. Sprinkle fresh scallions over them, or even sesame seeds. The carrots are great on their own, or serve them on top of a salad. Enjoy!