Miso Glazed Grilled Vegetable Platter

A tasty dish to cook up for yourself or when you host your close friends for a backyard grill party this summer. This is one of those dishes I made on a whim and completely surprised myself. No plan, no prep, so simple and so delicious. I’ve already decided it’s going to be a staple in my grilling menu this season. You can use whatever vegetables you have on hand, but I will say that the combination of silky eggplant, sweet shallot, meaty portobello and crunchy zucchini is perfection. 

The miso glaze has that umami taste — an explosion of flavor from red miso, natural sweetness from raw honey, acid from lime, and zest from raw ginger, balanced out with a combination of olive oil and toasted sesame oil. When slathered over vegetables and topped with sesame seeds, you get total hibachi vibes! If you have leftover sauce, keep it in the fridge and use it as a dipping sauce for vegetables the next day or glaze a whole cauliflower and roast in the oven. 

I served this with black rice and a salad with a mix of greens, fresh herbs like oregano and basil, avocado, sauerkraut, cured olives and a simple dressing of lemon and extra virgin olive oil. With very little prep, this is an easy dish you can enjoy any night of the week!

Ingredients

For the miso glaze:

2 tbsp red miso 

1 tbsp raw honey

1tbsp extra virgin olive oil

2 tsp toasted sesame oil

2 tsp tamari

1-2 tsp coconut aminos garlic sauce (Brand is Coconut Secret)

1 tsp mirin 

1-2” knob of ginger, grated

Juice from 1/2 a lime

Vegetables:

Eggplant, sliced lengthwise in 1” thick slices

Zucchini, sliced lengthwise in 1/2

Portobello mushroom, stem removed

Shallots, skin removed

White sesame seeds for topping

Instructions

1. Place all ingredients for the miso glaze in a small bowl and mix until well combined. Sauce should be thick.

2. Lay out the vegetables on a platter and using a basting brush, brush the glaze over the vegetables to coat well. 

3. Grill, covered, for several minutes on each side. 

4. Place the vegetables back onto your platter and sprinkle with sesame seeds. 

5. Serve with black rice and a side salad. Enjoy!