Roasted Vegetables with Quinoa Miso Dressing

Roasted capsicum and blanched asparagus, finished with a generous coating of balsamic quinoa miso dressing.

Ingredients

• Red Capsicum: 2 medium size or one extra large. (Cut it in 2cm long strips)
• Fresh Thyme: some
• Olive oil: some
• Salty Koji : 1 tsp
• Asparagus: one bunch (Cut in 3 to 4cm long.)
• Balsamic Quinoa Miso Dressing (As above)

Capsicum

1. In a large bowl, add the cut capsicum strips & fresh Thyme, and drizzle some olive oil, then add salty koji. Toss all together to be well coated.
2. Spread the capsicum over an oven tray (not overlapping), then roast it at 180degrees for 20 to 30 minutes.

Asparagus

1. Boil a jug full of water.
2. Add the cut Asparagus into a metal bowl, and add a teaspoon of sea salt.
3. Add hot boiling water over the Asparagus, add a lid (whatever you can cover with), and wait for one minute.
4. Drain it well and put them back into the bowl.
5. Add some olive oil and a tiny bit of salty koji, and toss them to be well coated. Set it aside without a cover.

Finish

1. Once Capsicum is done, put them back in the large bowl with the prepared asparagus, and add generous amount of dressing so they are well coated.
2. Once it is cooled enough, transfer into a container, and chill in the fridge.