Start by making a simple Maple Miso. Combine all except oil in a food processor or mixing bowl. While whipping or processing, slowly incorporate the oil to create and emulsify.
- 1 teaspoon Lemon Zest
- 2 tablespoons Shiro Miso or White Miso
- 3/4 cup Pure Vermont Maple Syrup
- 1 tablespoon Soy Sauce
- 2 teaspoons Ginger (minced)
- 1 1/2 cups Blended Oil
- 1/4 teaspoon Kosher Salt
Stabilize your grill at 500 - 600°F and set up for a direct cook.
Cut the squash and zucchini into ¼” lengthwise so you have spears. Cut the onions into ¼” disks. Trim bell pepper.
Slightly oil and season vegetables for better heat transfer (do not over oil).
Place the squash, zucchini, onion disks and bell pepper on the grill grate. Sear each side for 1 to 2 minutes to slightly char and slightly soften. Then, char all vegetables on all sides at a high heat without overly softening. Transfer all vegetables to a cutting board. Slice all vegetables into large bite size pieces.
Using the cast iron griddle, ensure your surface is 500°F+. Lay out the charred and trimmed vegetables onto the griddle for a final sear. Season the vegetables with the Scorpion rub 1 more time, roll the vegetables on the hot surface then pour over the Ginger Maple Miso to glaze. Allow the sauce to slightly reduce.
Using the 2-spatula method, transfer vegetables to the presentation platter and serve hot!
Optional Flambe: Making sure everyone is away from the grill, very carefully pour ¼ Cup Bourbon not from the bottle over the vegetables for a final glaze. Be sure to not burn yourself or others! Allow the bourbon to flambe then reduce for 1 minute. As soon as the flames are gone, use 2 spatulas to toss the veg in the reducing glaze.