Grilled Vegetables with Miso Glaze

Whisk together vegetable broth, mirin, sugar, soy sauce, and red miso in a small bowl until the miso is fully dissolved and the glaze is smooth.

Slice the Asian eggplants lengthwise into ¼-inch thick planks and lightly score the skin side in a crosshatch pattern.

Peel and deseed the acorn squash, then cut into ½-inch thick wedges or half-moons.

Clean the shiitake mushrooms with a damp cloth and leave whole, or halve if large.

Pat all vegetables dry with paper towels, then lightly brush both sides with vegetable oil and sesame oil.

Preheat a grill or grill pan to medium-high heat (around 400°F) until hot and lightly smoking.

Grill the eggplant planks for 3–4 minutes per side until tender with golden char marks, then transfer to a platter.

Grill the acorn squash wedges for 4–5 minutes per side until caramelized and fork-tender, then transfer to the platter.

Grill the shiitake mushrooms cap-side down for 3–4 minutes, flip, then cook the other side for 2–3 minutes until golden and tender.

Grill the baby corn cobs for 2–3 minutes, turning occasionally, until lightly charred and heated through.

Arrange all grilled vegetables on a serving platter and brush generously with the miso glaze, coating all surfaces evenly.

Sprinkle sesame seeds over the vegetables and serve warm or at room temperature.