This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.
Pre heat the BBQ. Mix the glaze ingredients together and set aside.
Grill your vegetables until fully cooked. Then carefully brush on the glaze and grill for a few minutes more until lightly charred.
Note: Just make sure that the vegetables are fully cooked before you glaze them as the miso glaze catches easily. You want them to be lightly charred, not burnt!
Remove to a serving plate and scatter over the spring onions, red chilli, sesame seeds and coriander leaves.
For the glaze:
200g white miso paste
2 teaspoons toasted sesame oil
1 teaspoon apple cider vinegar
1 teaspoon toasted sesame seeds
1 tablespoon warm water
3 long thin aubergines cut in half lengthways. If you can’t find long aubergines use regular ones cut int thick slices
3 large mushrooms – I used king oysters, but regular large flat mushrooms would work too
Bunch of spring onions finely sliced
Extra toasted sesame seeds
1 mild red chilli finely chopped
Coriander leaves
juices
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