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Easy Roasted Broccoli Zucchini with Miso Recipe

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Easy Miso Roasted Broccoli and Zucchini sheet pan recipe – Golden brown stir-fried zucchini and roasted nutty broccoli all glazed in a garlic and miso dressing. This dreamy umami flavor-loaded broccoli miso combines sweet, savory, and sour flavors with the unique rich umami in the miso that takes it to another level of deliciousness. We’re talking deep, irresistible complex flavors made with simple ingredients in just 25 minutes. 

Confession: I made this miso glazed roasted broccoli and zucchini salad because those were the only veggies I had left in my kitchen and I thought it sounded like a tasty meal. I was soooo right! The way the broccoli becomes tender and slightly nutty as it’s fried, along with the tender golden grilled zucchini slices is amazing in itself. But when that rich miso glaze drenches the sautéed veggies the humble dish is transformed into an irresistibly tasty warm salad. 

Once I drizzled the rich dressing on top I did a quick taste test. After all, the most important rule of cookies is taste testing as you cook, right? 

It was mouthwateringly, irresistibly good! The way the glaze had soaked into all the grilled nooks and crannies of the broccoli was too good to only eat one bite. So I ate another mouthful of broccoli zucchini salad and another one. And before I knew it I’d eaten nearly the whole dish without getting any pictures. Oops. Of course, that meant I had to remake this tasty miso-roasted broccoli salad again the next day, this time I tried roasting it in the oven, and it turned out just as tasty! There’s no going wrong with this easy salad. It’s versatile, easy to make, and healthy. 

Why you’re going to want to make this simple Mediterranean low-calorie broccoli florets salad for the whole family on repeat 

  • Quick and easy to make – make this golden brown roasted zucchini bowl in 30 minutes total time 
  • Golden, gloriously roasted broccoli and zucchini full of nutrients and Caramelized flavors 
  • Healthy ingredients and low-calorie Miso salad or side dish 
  • Full of rich flavors and tender textures 
  • Vegan
  • Gluten-free 
  • Soy free 
  • Dairy-free broccoli salad
  • A crowd-pleasing fan-favorite salad for the whole family
  • Great vegetable side dish served hot and cold 
  • Meal prep-friendly salad with a delicious nice bite

A flavor packed broccoli salad for the whole family. Serve it as a gorgeous colorful warm salad side dish, make it a main meal with a side of garlic bread, or bring it to your next potluck. 

In this easy Miso broccoli squash salad article

Chef’s tricks with the best ways for making the best zucchini broccoli salad 

How to cut broccoli into florets 

Pull off or carefully cut off the leaves from the base of the broccoli. Next, being careful not to cut yourself, use a knife to cut off the broccoli florets at the stem. As you cut the broccoli florets should begin to fall off, making it easier as you go. Some of the florets may be quite big, and it’s a good idea to cut them into smaller chunks so all the florets are roughly the same size – same-sized broccoli florets will make cooking them even much easier.

What is Miso made of

Miso is usually made with fermented soybeans and salt, sometimes rice, or barley. I’m using chickpea miso in this recipe because I wanted my roasted broccoli salad to be gluten-free! Chickpea miso is so good and has become a staple in my kitchen. I also really like brown rice miso and use them interchangeably. I add the miso during the last 5 minutes of cooking to give the glaze time to darken and soak into all the grilled nooks and crannies of the broccoli. 

What healthy ingredients we’re working with today 

This easy miso-roasted broccoli and squash salad is made with fresh ingredients and is surprisingly easy and quick to make. Made with only 3 main ingredients the sauce glaze is what transforms the simple broccoli side dish into a mouthwatering meal that will make everyone want second and third helpings.

Ingredients for making easy Miso Roasted Broccoli and Zucchini stir-fry salad

Vegetable Oil – use your favorite type of vegetable oil. I like to use sesame oil because it has a high smoke point making it great for frying and the sesame taste enhances the tofu flavor. You can use olive oil or cooking spray if you prefer. 

Broccoli – cut into florets. I like to use 1 head of broccoli and chop it into florets. You can also get already pre-cut frozen broccoli florets from the grocery store. If you’re in a hurry store-bought broccoli florets will also work just as well and so will frozen broccoli florets.

Zucchini or squash – sliced or diced zucchini make up part of the tender, lightly crunchy, and delicious veggies. Using a small zucchini will make the zucchini meat more tender and give it a nice bite. You can use green zucchini or squash, yellow squash, or your favorite edible squash. 

Spring onions and garlic – I like to use spring onions or green onions when I make this tasty warm broccoli salad. The acidity and freshness of the onions give the dish a savory depth that enhances all the spices. If you don’t have spring onions or green onions in the kitchen while making this dish, you can replace them with any other type of onion like red onions, leeks, shallots, white onions, or yellow onions. If you’re in a pinch, 2 teaspoons of onion powder can also work as the onion flavor base of the salad.

Glaze ingredients – tamari sauce, maple syrup, and miso paste make the base of this rich deeply flavored glaze. 

Sesame seeds – the sweet nutty seeds become golden and crunchy and make the most delicious clingy crunchy topping for the roasted broccoli. Yum! If you are allergic to sesame seeds, simply leave them out or replace them with a nut or topping of your choice.

Fresh herbs – I used fresh basil as a topping, but any fresh herbs will work. You can just as easily use Cilantro, parsley, oregano, mint, or whatever herbs you prefer. You can also substitute with Italian seasoning if you don’t have fresh herbs.

How to make the best Miso roasted Broccoli Squash and zucchini the easy sheet pan salad way

Preheat the oven to 400F (190 degrees Celsius) and line a baking sheet with baking paper. 

On the lined baking sheet place the broccoli florets and squash/zucchini slices on it in a single layer. Drizzle with olive oil and seasoning and use spoons to toss until all the veggies are covered in oil and seasoning.

Bake in the oven for 20 minutes, then add the onions, garlic, tamari sauce, maple syrup, miso paste, and sesame seeds. Stir to combine and return the baking sheet to the oven to bake for 10-15 more minutes or until the vegetables are golden brown and slightly crispy in places.

Remove the roasted broccoli from the oven and taste test. Add more salt if needed. Serve the warm salad with a generous garnish of fresh herbs and a side of warm fluffy rice or couscous and enjoy.

Easy way to make roasted broccoli salad in an air fryer 

Place a baking sheet or baking bowl in the air fryer. Add the broccoli florets and sliced zucchini and drizzle with olive oil and all the seasonings. Stir to combine and coat the broccoli and zucchini in oil. 

Bake at the highest temperature in the air fryer for 20 minutes, then add the diced onions, garlic, and sesame seeds. Drizzle the tamari sauce on top along with maple syrup and miso paste. Stir to combine and return the air fryer bowl to the air fryer to bake for 10-15 more minutes or until the vegetables are golden brown and slightly crispy in places.

Remove the roasted vegetables from the air fryer. Serve the warm broccoli dish with a generous garnish of fresh herbs and a side of fluffy rice or couscous and enjoy.

How to make warm Miso broccoli zucchini salad in a skillet 

Don’t want to heat the oven to make a salad? Don’t worry, you can still make this tasty warm broccoli salad on the stove. All you need is a pan (skillet, sauté pan, cast iron pan or even a wok will all work).

Easy way to stir-fry sweet and sour broccoli squash salad on the stove

Heat olive oil in a pan and add the broccoli florets and zucchini. Season with salt and all the spices and stir to combine. Let the broccoli florets and zucchini Sauté at high heat for 5-8 minutes while stirring occasionally. 

Next, add the diced onions, sesame seeds, and garlic. Stir to combine. Let the vegetable sauté for 3 more minutes at medium-high heat before adding the maple syrup, tamari sauce, and miso sauce. Combine everything and let cook for a minute before taste testing. Add more salt or seasoning if necessary.

Serve the salad with a generous garnish of fresh herbs and enjoy.

How to add extra plant-based protein to the salad and other vegetable recipes

This salad is already amazing as it is…but that doesn’t mean you can’t add your own extras and plant-based protein and make it a full meal in a bowl. Here are some of my favorite ways to add protein to this warm miso broccoli salad.

Lentils – lentils give the roasted broccoli dish a wonderful tender texture and add plant-based protein to the dish. 

Beans – black beans, butter beans, red beans, and more. Beans are a great way to add plant-based protein to the vegan broccoli dish. 

Chickpeas – chickpeas are one of my favorite veggies to add to my grilled broccoli salad. They give the dish extra plant-based protein while also soaking up the spices and adding extra nutrients. Yum.

Sliced tempeh or tofu – sliced tempeh or tofu loaded with spices and grilled in the oven along with the broccoli is a great easy way to add tasty plant-based protein. 

Miso Broccoli and Zucchini Salad topping ideas to jazz up your vegetable side dish and give it different flavors

There are so many tasty salad toppings that don’t include cheese or dairy. Here are my 5 favorite vegan salad toppings full of flavor and crunch.

The best vegan salad topping – my go-to salad topping full of crunchy nuts, spices, and dried cranberries. This is a pantry staple in my kitchen.

Nuts – roasted salted nuts are AMAZING as a salad topping. Almonds, cashews, peanuts, or any other type of nuts you like.

Seeds – roasted sesame seeds or tasty crunchy roasted pumpkin seeds are a great nut-free salad topping. 

Croutons – crunchy golden croutons are always a great-tasting salad topping.

Roasted chickpeas – roasted chickpeas give a crunchy texture, and a delicious bite, and add extra plant-based protein. Yum. 

What to serve with Roasted Miso Broccoli and Zucchini salad

FAQs – All your miso broccoli and zucchini recipe questions answered

Can I eat miso broccoli salad cold?

Yes. This easy broccoli salad can be eaten both cold and warm.

How to store roasted broccoli zucchini salad

You can store this broccoli salad in the fridge in an airtight container or mason jar for 5 days or so.

Can I make broccoli zucchini salad in advance?

Yes, this easy-roasted Mediterranean broccoli salad is great when made in advance. Its hearty rustic textures and savory seasonings make it taste delicious whether eaten right away or several days later.

How to reheat warm broccoli salad

You can reheat broccoli salad in several ways 
The oven way: Reheat the salad in a casserole dish covered with tinfoil for 20 minutes at 400F, or until the broccoli is heated all the way through.
The microwave way: Place the broccoli salad in a microwave-safe container. Cover with a lid and reheat at a high temperature for 2 minutes. Check if the broccoli is heated all the way through, then reheat them one more minute if necessary. Check again, and continue heating in intervals until the broccoli salad is hot.

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Easy Roasted Broccoli Zucchini with Miso Recipe

Easy Miso Roasted Broccoli and Zucchini sheet pan recipe – Golden brown stir-fried zucchini and roasted nutty broccoli all glazed in a garlic and miso dressing. This dreamy umami flavor-loaded broccoli miso combines sweet, savory, and sour flavors with the unique rich umami in the miso that takes it to another level of deliciousness. We’re talking deep, irresistible complex flavors made with simple ingredients in just 25 minutes.
Course Dinner, Side Dish
Cuisine Mediterranean
Keyword Gluten-free, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 people
Calories 235kcal
Author Simone – Munchyesta.com

Ingredients

  • 2 tbsp Vegetable Oil
  • 1 head Broccoli cut into florets (or broccoli florets)
  • 1 Zucchini sliced
  • 2 tbsp Miso Paste regular, chickpea miso, or brown rice miso
  • 1 tbsp Maple Syrup
  • 1 tbsp Tamari or Soy Sauce
  • 2 Spring Onions or green onions, chopped
  • 3 cloves Garlic finely chopped
  • 3-4 tbsp Sesame Seeds
  • ¼ tsp Salt more if needed
  • 1 handful Fresh Basil chopped

Instructions

How to fry sweet and sour broccoli squash salad on the stove

  • Heat olive oil in a pan and add the broccoli florets and zucchini. Season with salt and all the spices and stir to combine. Let the broccoli florets and zucchini Sauté at high heat for 5-8 minutes while stirring occasionally.
  • Next, add the diced onions, sesame seeds, and garlic. Stir to combine. Let the vegetable sauté for 3 more minutes before adding the maple syrup, tamari sauce, and miso sauce. Combine everything and let cook for a minute before taste testing. Add more salt or seasoning if necessary.
    Serve the salad with a generous garnish of fresh herbs and enjoy.

Easy way to make roasted broccoli salad in an air fryer

  • Place a baking sheet or baking bowl in the air fryer. Add the broccoli florets and sliced zucchini and drizzle with olive oil and all the seasonings. Stir to combine and coat the broccoli and zucchini in oil.
  • Bake at the highest temperature in the air fryer for 20 minutes, then add the diced onions, garlic, and sesame seeds. Drizzle the tamari sauce on top along with maple syrup and miso paste. Stir to combine and return the air fryer bowl to the air fryer to bake for 10-15 more minutes or until the vegetables are golden brown and slightly crispy in places.
  • Remove the roasted vegetables from the air fryer. Serve the warm broccoli dish with a generous garnish of fresh herbs and a side of fluffy rice or couscous and enjoy.

How to make the best Miso roasted Broccoli Squash and zucchini the easy sheet pan salad way

  • Preheat the oven to 400F (190 degrees Celsius) and line a baking sheet with baking paper.
  • On the lined baking sheet place the broccoli florets and squash/zucchini slices on it in a single layer. Drizzle with olive oil and seasoning and use spoons to toss until all the veggies are covered in oil and seasoning.
  • Bake in the oven for 20 minutes, then add the onions, garlic, tamari sauce, maple syrup, miso paste, and sesame seeds. Stir to combine and return the baking sheet to the oven to bake for 10-15 more minutes or until the vegetables are golden brown and slightly crispy in places.
  • Remove the roasted broccoli from the oven and taste test. Add more salt if needed. Serve the warm salad with a generous garnish of fresh herbs and a side of warm fluffy rice or couscous and enjoy.

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