STEMS & FORKS

Beautiful musings of flora and fare.

Dinner

Miso Marinated Grilled Summer Vegetables Using Metro’s New Online Pick-up Delivery Service.

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This post was sponsored by Metro Ontario. All thoughts and opinions are my own.

I feel like half my days are centred around food. Thinking about what to cook, shopping for the ingredients and then preparing the actual meals…and of course, washing dishes!  And I’m not speaking of cooking/planning recipes for my blog…rather the time spent cooking and shopping entailed with having a family with growing kids. So anything to cut the process of meal prep time and I’m all in.

This is why I was utterly thrilled when my fave grocer Metro Ontario introduced an online delivery and pick-up the program. With special Tri-Zone delivery trucks, with temperature controlled areas, ambient, refrigerated and frozen zones, ice creams arrive frozen, and veggies arrive crisp and fresh.

And the selection and variety available in-store is equally amazing online.

I typically don’t have the foresight to plan meals more than a few hours in advance, so Metro’s same-day delivery or pick up service (GTA radius) if one orders by 1:00 PM is a lifesaver.

I decided to order online and pick up my veggies from the 2155 St Clair Avenue West location. The online process was a breeze. There were detailed descriptions, pictures and most importantly, the process is very user-friendly. Upon arrival, I parked at a reserved parking spot for online shoppers and called the telephone number indicated on the parking sign. Within minutes a gentleman came out with all my groceries and loaded my vehicle. No time lost going up and down the aisles looking for products, then lining up and checking out. All my groceries were uber fresh, well packaged, and I was able to take advantage of all Metro’s in-store promotions and discounts. As well, their hand-picked veggie selection was rather impressive. My Portobello mushrooms, not a single nick! The whole process was effortless and convenient, just like these miso marinated veggies. Grilling these veggies on the BBQ means fast cook times and minimal washing up. 

There are enough veggies here to feed eight people if you’re using it as a side with some meat or fish. I however grilled these veggies alongside some halloumi cheese and served it with a couple of baguettes. It was enough for 5 of us but could have easily been stretched to 6 servings. The chilli flakes add just enough heat for the grownups but are mild enough for the kids. Feel free to omit. 

Below there are some suggestions other than miso you can toss with your veggies.  For 5 pounds, add 1/2 extra virgin olive oil and toss in a large bowl with some different marinading spices. Garnish with varying types of herbs, nuts, seeds or even cheese such as feta or chevre. Be creative. Anything goes!  Bon appetit!

Use herbs, nuts, seeds, spices or cheeses to make your grilled veggies interesting.

Website: https://www.metro.ca/en/online-grocery

Instagram: @MetroOntario

Facebook: @Metro.Ontario

Miso Marinated Grilling Vegetables & Halloumi
Yields 5
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Cook Time
6 min
Cook Time
6 min
For the Grill
  1. 5 lbs fresh washed Vegetables of your choice.
  2. The following vegetables are what was grilled in the pictures above
  3. 3 carrots
  4. 2parsnips
  5. 5 white mushrooms
  6. 1 radicchio
  7. 4 radishes
  8. 1 vine of tomatoes
  9. 6 stems of asparagus
  10. 2 bell peppers
  11. 1 onion
  12. 2 portobello mushrooms
  13. 1 zucchini
  14. 320 grams halloumi cheese - slice about 8 slices
Marinade
  1. 1/2 cup White miso paste
  2. 1/2 extra virgin olive oil
  3. 1/4 cup rice vinegar or white wine
  4. 1 teaspoon chili flakes
  5. 2 tablespoons brown sugar
  6. 1/4 cup roughly chopped fresh dill or any herb of your choice
Garnishings
  1. 1/4 cup or 25 grams roughly chopped pistachios
Instructions
  1. Take all the marinade ingredients in an extra large bowl and whisk until all are well incorporated and smooth
  2. Wash and pat dry your vegetables.
  3. Peel your carrots and parsnips
  4. Cut your onions into quarters leaving the part of the stem so the onion stays intact
  5. Clean mushrooms with paper towels
  6. Cut bell peppers into quarters and remove stem and seeds
  7. Cut the radicchio in half
  8. Toss your vegetables in the marinade until they’re coated on all sides
  9. Brush on some marinade onto the halloumi cheese slices and set aside
  10. Marinade at room temperature for about an hour.
  11. When ready to grill, turn BBQ or grill on to about 450F
  12. Grill the veggies each side about 2-3 minutes, longer if your parsnips and carrots are thick. Undercooking your veggies is better than overcooking.
  13. Garnish with pistachios.
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