Miso-Glazed Eggplant & Zucchini Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender eggplant and zucchini roasted with a savory-sweet miso glaze, finished with toasted sesame and scallions. This japanese-inspired vegetarian (vegetarian) ready in about 40 minutes pairs medium eggplant, medium zucchini, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (12 ratings) Prep: 15 min Cook: 25 min Serves 4 Japanese cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Cut 1 medium eggplant and 1 medium zucchini into 1/2-inch thick half-moons and arrange in a single layer on a parchment-lined baking sheet.
  2. Step 2: Whisk together 2 tbsp white miso paste, 1 tbsp maple syrup, 1 tsp rice vinegar, and 1 tsp toasted sesame oil until smooth. Drizzle evenly over the vegetables, tossing gently to coat.
  3. Step 3: Roast for 22-25 minutes, flipping halfway through, until vegetables are tender and edges are golden brown with a slight char.
  4. Step 4: Transfer to a serving plate, sprinkle with 1 tsp sesame seeds and 2 thinly sliced scallions. Serve warm.

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Frequently asked questions

How long does Miso-Glazed Eggplant & Zucchini Medley take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Eggplant & Zucchini Medley?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium eggplant from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant & Zucchini Medley?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Eggplant & Zucchini Medley for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Glazed Eggplant & Zucchini Medley vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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