Grilled Vegetables With Miso Glaze

Recipe Ingredients

1/4 cup	59ml	Vegetable broth
3 tablespoons	45ml	Mirin
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Red miso
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Sesame oil
2 tablespoons	30ml	Asian eggplants - (abt 5" long ea) (medium)
1 tablespoon	15ml	Acorn squash (small)
2		Fresh shiitake mushrooms
8		Baby corn cobs
1 teaspoon	5ml	Sesame seeds

Recipe Instructions

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.

In small bowl, combine vegetable and sesame oils.

Cut eggplants diagonally to make ovals about 1/4-inch thick and 3 inches long. Cut squash crosswise into 1/2-inch-thick slices. Discard mushroom stems and cut caps in half.

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.

Preheat electric grill to 350 degrees, or heat grill pan over medium heat. Brush grill with some oil mixture. 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.

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.

This recipe yields 4 servings.

Per Serving: 194 Cal; 4g Prot; 8g Total Fat (1 Sat. Fat); 30g Carb.; 0mg Chol; 711mg Sod.; 4g Fiber.

Description:

"A delightful contemporary twist on a perennial favorite."

Source:
Vegetarian Times, January 2002

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