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Name: Grilled Vegetables with Miso Glaze
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1/4 cup vegetable broth; 3 Tbs. mirin; 2 Tbs. sugar; 1 Tbs. soy sauce; 2 Tbs. red miso; 1 Tbs. vegetable oil; 1 Tbs. sesame oil; 2 medium Asian eggplants each about 5 inches long; 1 small acorn squash; 2 fresh shiitake mushrooms; 8 baby corn cobs; 1 tsp. sesame seeds

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INGREDIENTS

1/4 cup vegetable broth
3 Tbs. mirin
2 Tbs. sugar
1 Tbs. soy sauce
2 Tbs. red miso
1 Tbs. vegetable oil
1 Tbs. sesame oil
2 medium Asian eggplants ; each about 5 inches long
1 small acorn squash
2 fresh shiitake mushrooms
8 baby corn cobs
1 tsp. sesame seeds

Servings

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 350F, 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.

NOTES

Nutritional Information

Per Serving:
Calories 194
Protein 4g
Total Fat 8g
Saturated Fat 1g
Carbs 30g
Cholesterol 0mg
Sodium 711mg
Fiber 4g

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Grilled Vegetables with Miso Glaze

1/4 cup vegetable broth
3 Tbs. mirin
2 Tbs. sugar
1 Tbs. soy sauce
2 Tbs. red miso
1 Tbs. vegetable oil
1 Tbs. sesame oil
2 medium Asian eggplants each about 5 inches long
1 small acorn squash
2 fresh shiitake mushrooms
8 baby corn cobs
1 tsp. sesame seeds

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.

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Nutrition

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Serving Size: 1 Serving (377g)
Recipe Makes: 4 Servings

Calories: 184
Calories from Fat: 51 (28%)

Amt Per Serving		% DV

	Total Fat 5.6g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 2691.3mg		93 %
Potassium 1077.4mg		28 %
Total Carbohydrate 30.5g		9 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 25.8g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 184

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