Miso Grilled Veggies and Seaweed Salad
12 10-inch wooden skewers
2 Tbsp reduced-sodium miso paste
Soak skewers in a shallow dish filled with water for 30 minutes. Drain and set aside. Bring a small saucepan full of water to a boil. Add seaweed and cook 4 to 5 minutes until it's soft. Drain and rinse under cold running water. Slice seaweed into thin strips and place it in a large bowl along with carrots, cucumber, sesame oil and vinegar and toss. Sprinkle with sesame seeds.
Meanwhile, place orange juice, miso paste and honey in a small bowl and whisk to combine. Thread mushrooms, pepper and broccoli onto the skewers. Heat a large grill over high heat. Coat skewers with a light layer of the cooking spray and place on the grill. Grill 4 to 5 minutes, turning often, until vegetables start to soften. Baste with orange miso mixture and cook 1 minute more. Serve skewers immediately with seaweed salad and rice.
Nutrition facts (per serving): calories 220, fat 11 g (sat. fat 1.5 g), cholesterol 0 mg, protein 8 g, carbohydrates 26 g, sodium 572 mg
Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at skinnychef.com.