BBQ & Grill
Grilled Zucchini with Miso
A hearty, healthy summer side of thick-sliced zucchini brushed with a miso-soy glaze, then grilled. The result is deep umami richness.
Ingredients:
- 2 tablespoons white or yellow miso
- 4 teaspoons reduced-sodium soy sauce
- 4 teaspoons unseasoned rice vinegar
- 2 tablespoons vegetable oil
- kosher salt and freshly ground pepper
- 8 small zucchini (about 2 pounds total), halved lengthwise
- toasted sesame seeds, for serving
Directions:
- In a bowl, whisk together miso, soy sauce, vinegar, oil, and 1/4 teaspoon pepper. Preheat a grill for direct-heat cooking over medium-high. Season zucchini with salt and grill, turning a few times, until charred in places and crisp-tender, 10 to 12 minutes. Brush with half of glaze, turning to evenly coat; grill 1 to 2 minutes more. Transfer to a platter, brush with remaining glaze, sprinkle with sesame seeds, and serve.