Steamed Vegetables with Ginger Miso Dressing

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Dressing:

3 tablespoons yellow miso

2 tablespoons water

1 tablespoon rice vinegar

1 teaspoon soy sauce

1-inch piece peeled fresh ginger, grated (about 1 tablespoon)

1/2 to 1 Thai bird chile, minced with seeds

1/2 cup peanut oil

Vegetables:

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