Steamed Vegetables With Ginger Miso Dressing

3 Tbs yellow miso
2 Tbs water
1 Tbs rice vinegar
1 tsp soy sauce
1-inch piece peeled fresh ginger, grated
1/2 to 1 Thai bird chile, minced with seeds
1/2 cup peanut oil
1/2 bunch broccoli, cut in large florets
1/2 bunch cauliflower, cut in large florets
2 carrots, cut in thick slices
1 yellow or zucchini squash, cut in thick rounds
1/2 to 1 head fennel, cut into thin wedges
1 bunch asparagus
8 cloves garlic
1 bunch scallions

1) For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger and chile, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serve or refrigerate in a tightly sealed container for up to 3 days.
2) For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at a room temperature with the dressing.

Review: I left out the fennel, because I don't like fennel (tastes like licorice). I substituted a zucchini, instead. It worked really well and I can't even imagine this dish with fennel. This was super yummy. Mike especially liked the dressing and it might be a good one to make and have with regular salads.