Miso-Glazed Eggplant & Zucchini Sheet Pan Medley
Crispy roasted eggplant and zucchini coated in a savory-sweet miso glaze, roasted with cherry tomatoes for a vibrant, low-effort weeknight meal. This japanese-inspired vegetarian (vegetarian, vegan) ready in about 35 minutes pairs cherry tomatoes, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 145 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.
Ingredients
- 1 medium, cut into 1/2-inch cubes eggplant
- 2 medium, cut into 1/2-inch cubes zucchini
- 1 cup cherry tomatoes
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 2 cloves, minced garlic
- 1 tsp toasted sesame seeds
- 2 tbsp, chopped fresh basil
Instructions
- Step 1: Preheat oven to 425°F. Toss eggplant, zucchini, and cherry tomatoes with 1 tsp olive oil on a large sheet pan, spreading in a single layer.
- Step 2: Whisk together miso paste, rice vinegar, maple syrup, sesame oil, and minced garlic in a small bowl until smooth.
- Step 3: Drizzle the miso glaze evenly over the vegetables on the sheet pan, tossing gently to coat all pieces.
- Step 4: Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized.
- Step 5: Remove from oven and sprinkle with toasted sesame seeds and fresh basil. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant & Zucchini Sheet Pan Medley take to make?
Total time is about 35 minutes (10 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 Sheet Pan 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 cherry tomatoes from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant & Zucchini Sheet Pan 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 Sheet Pan 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 Sheet Pan Medley vegetarian?
Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
