A tasty recipe with a butter sauce you could put on almost anything. If you have a grill or grill pan, you could grill the veggies instead. If you have that option, some larger pieces of grilled scallions (three-inch pieces) would be a great addition to this dish.
for the miso butter:
3 tablespoons of butter, softened
3 teaspoons of sweet white miso
2 scallions, thinly sliced
for the vegetables:
a quart of cherry or grape tomatoes, sliced in half
2 Japanese eggplants, one-inch cubed
1 green (or purple) pepper, cut similar in size to eggplant cubes
2 tablespoons of extra virgin olive oil
Make your miso butter. In a small bowl, whisk together the softened butter with the miso until they are combined. Then, stir in the scallions, season with black pepper and set aside.
Pre-heat the oven to 400º. Place the eggplant, pepper and tomatoes on a small baking sheet and toss with olive oil. Roast for about 20-30 minutes until brown and tomatoes are bubbly.
To serve, melt the miso butter in a small pan over low heat, then pour over the veggies. Serve immediately. The miso butter will keep for several days in an airtight container in the fridge, or can be frozen for up to 3 months.