Miso roasted vegetables (Kopie)

*****
adapted from this Cooking Light recipe

dairy and gluten free, vegan

2-3 tablespoons miso paste (I used red)
1 tablespoon water
juice of 1 lemon
2 tablespoons olive oil
2-3 zucchini (depending on size), sliced in rounds
1 pint baby portobello mushrooms, sliced or quartered
1 orange bell pepper, sliced
1 sweet onion, sliced
salt + pepper

In a small bowl, whisk together miso, water and lemon juice. Add olive oil, whisking to combine. Set aside. Chop all vegetables. Place a large piece of foil on a baking sheet, pile all vegetables in middle of foil. Gather sides and corners of foil, creating a bowl with the foil, and pour miso mixture over vegetables. Crimp foil to close, cook in a 350 degree oven for 30-35 minutes.

veggie taco assembly:
corn tortillas
1 recipe easy tomato Spanish rice
miso roasted vegetables
miso sauce

Warm the tortillas in a skillet over medium heat. Spread a layer of Spanish rice down middle of tortilla, top with miso roasted vegetables and drizzle with miso sauce.

http://spabettie.com/2012/08/21/miso-roasted-veggie-tacos/