BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
15 min
- Cut the tomato into 8 wedges. Cut the bell peppers, eggplant, and zucchini into chunks.
- In a microwave-safe bowl, combine all the vegetables and [A]. Cover with plastic wrap and microwave at 600W for about 4 minutes. Stir, then cover again and microwave for another 4 minutes.
Tip: Cooking without water lets the vegetables’ natural juices concentrate into deep umami flavor.
