Baked Courgette in Miso, Mirin, Coconut Oil & Spices

The sources of my inspiration for this recipe were 1. A glut of garden courgettes which were growing at about the rate of Invasion of the Bodysnatchers, I am not kidding here but within a few of days from flower to marrows, and 2. As mentioned in my Methi Shalgam post, Amy Chaplin's Whole Food Cooking Every Day. I adapted her Spicy Miso-Roasted Tomatoes and Eggplant recipe to accommodate my burgeoning courgette crop, and ate my way out of the gourd forest.

Ingredients:

1 large courgette (1 pound, 455 g), cut into 1 x 3-inch (2.5 x 7.5 cm) wedges
4 medium (1½ pound, 680 g) tomatoes, cut into 6 wedges each 1 medium (8 ounces | 230 g)
Yellow onion, cut into ¼-inch (6 mm) slices
3 tablespoons (45 ml) melted extra-virgin coconut oil or olive oil
2 tablespoons (1 ounce, 30 g) unpasteurized sweet white miso
2 tablespoons (30 ml) mirin (or substitute 1 teaspoon honey or maple syrup)
1 tablespoon freshly squeezed lemon juice
1 large garlic clove, grated or pressed (see the sidebar)
1 teaspoon ground coriander
1 teaspoon red chili pepper flakes
½ teaspoon ground turmeric
½ teaspoon fine sea salt, plus more to taste
¾ cup (4 ounces | 115 g) cooked chickpeas,
Well drained Chopped fresh flat-leaf parsley or coriander leaves for garnish
Thick coconut or whole-milk yogurt for serving.

Method:

• Preheat the oven to 400°F (200°C).
• Line a large baking sheet with parchment paper and put the eggplant, tomatoes, and onion on it.
• Combine the oil, miso, mirin, lemon juice, garlic, coriander, red chili pepper flakes, turmeric, and salt in a small bowl and stir until smooth.
• Pour over the vegetables and toss until evenly coated.
• Spread the vegetables out on the pan; they should almost be in a single layer, with just a few overlapping.
• Roast for 20 to 25 minutes, until the vegetables are browned on the bottom.
• Remove the vegetables from the oven and turn them over as best you can; you may end up just stirring them, as they will be juicy.
• Roast for another 15 to 20 minutes, until the vegetables are completely soft and browned in spots.
• Scatter the chickpeas over the vegetables, sprinkle with a little more salt, and return to the oven for 5 more minutes to warm the chickpeas through.
• Transfer the vegetables to a serving platter and top with the herbs.
• Serve warm or at room temperature, with yogurt on the side.
• Any leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Serves 4-6 as a side dish.