RECIPE

Grilled Vegetables with Miso Glaze

A delightful contemporary twist on a perennial favorite.

Author:Inspired by Vegetarian Times, 2002.01
Yield:4 servings
Prep time: 00:15
Cook time: 00:15
Category:Main Courses
Cuisine:American
Rating:
 (2)

Ingredients

1/4 cups vegetable broth
3 tbsp. mirin
2 tbsp. sugar
1 tbsp. soy sauce
2 tbsp. red miso
1 tbsp. vegetable oil
1 tbsp. sesame oil
2 medium Asian eggplants, each about 5" long
1 small acorn squash
fresh shitake mushrooms
baby corn
1 tsp. sesame seeds

Instructions

  1. In small saucepan, combine vegetable broth, mirin, sugar and soy sauce, and cook over medium heat, stirring often, just until sugar dissolves. Remove from heat, and whisk in miso until glaze is smoothly blended.
  2. In small bowl, combine vegetable and sesame oils.
  3. Cut eggplants diagonally to make ovals about 1/4" thick and 3" long. Cut squash crosswise into 1/2"-thick slices. Discard mushroom stems and cut caps in half.
  4. Place sesame seeds in small frying pan over medium heat. Cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan to cool.
  5. Preheat electric grill to 350 °F (165 °C), or heat grill pan over medium heat. Brush grill with some oil mixture.
  6. Place vegetables on grill, and brush with oil. Cook, turning once and brushing again with oil, until vegetables are tender, about 2 to 3 minutes on each side for squash, 1 to 2 minutes for mushrooms and eggplant, and 1 minute for baby corn.
  7. Reduce heat to low. Brush half the miso glaze on vegetables and cook for 30 seconds. Turn vegetables, brush with remaining glaze, and cook 30 seconds. Place on serving plate, and sprinkle with sesame seeds.

Nutrition

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
Calories194
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g5%
Trans Fat
Cholesterol 0mg0%
Sodium 711mg30%
Total Carbohydrate 30g10%
Dietary Fiber 4g16%
Total Sugars
Includes Added Sugars
Protein 4g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.