Had a nice consult/intake appointment with exercise physiology. Apparently I've been absolutely mauling myself with exercise for no reason. I am supposed to be doing just enough to elevate my heart rate without making me feel super shitty. Apparently it's not a good habit to exercise to the point of agony. Huh.
Summer produce rawks. If you're not taking advantage already you are sorely missing out. My latest craze is taking all the stuff I would normally throw on a sheet pan and grilling it instead. An example from the other night -
Grilled Miso Veggies
-Multi-color carrots, cut right down the middle, like so. I leave the tops on cuz it looks pretty.
-1 Large Sweet Onion, cut into roughly 2cm tall rings
-1 Large Eggplant, cut into spears or disks or oblongs. Either way, salt it heavily and give it a minimum of 30 min on a plate covered in paper towel to drain before you do anything else it. I hated eggplant because I never prepped it properly before cooking.
-Zucchini or Summer Squash to taste, cut into spears
-White/blonde miso 3-4 tablespoons, other miso works, I like this stuff for veggies because it's tangy and umami and a little bitter almost without being musky like darker miso can be.
-Sesame oil, 2 teaspoons ish Don't use too much
-Olive oil or other neutral ish oil 3-4 tablespoons. Sometimes you need a bit more, that's fine.
-Kosher salt, to taste, heavy on the eggplant for nasty liquid extraction purposes
-Black pepper, to taste
-Garlic powder, to taste, maybe 2-3 teaspoons
SUB-SUBHEADING - INSTRUCTIONS
1. Chop your veggies starting with the eggplant (And salting the eggplant! Both sides!)
2. Mix all non veggie ingredients in a small bowl. It should form a loose paste/liquid mix. The oil and miso likely won't fully combine and that's totally fine.
3. Preheat the grill, medium high, keep it under 450 degrees freedom units
4. Apply miso/oil/spice mixture to veggies. I carefully put the sliced onions at the bottom of a big mixing bowl then put everything else on top. After dumping the miso/oil mix onto the veg I usually just use my hands and mix everything very gently, trying to keep things in the same shape they were to start with. You could also sit there with a brush and do each cut piece individually.
4. Grill veggies to taste. I check on them about every 2-3 minutes and flip them a few times gently. Usually leave the sections of onion ring alone as much as possible and flip them only once to maintain integrity.
I've also chopped this all up into smaller pieces and tossed it with green veggies, rice wine vinegar and the remaining oil/miso into a super delicious salad. Other variations would include like ginger, mustard powder or cumin into the spices, and apply this to literally every vegetable that is sturdy enough to make it to the grill.