Vegetable Mixed Grill

• 1 pound okra
• 1 pound thick asparagus, ends trimmed
• 1/2 pound fresh shiitake or large button mushrooms, stems removed
• 6 slender Asian eggplants, halved lengthwise
• 2 tablespoons Asian sesame oil
• Salt and freshly ground pepper
• 1/3 cup white miso
• 1 tablespoon sake
• 1 tablespoon mirin
• 1 tablespoon sugar
• 1 tablespoon mayonnaise
• 2 teaspoons toasted sesame seeds

1. Trim the stems off the okra; do not cut into the pods.
2. Arrange the okra side by side and thread them in small groups on 2 parallel bamboo skewers.
3. Treat the asparagus the same way.
4. Threat the shiitake caps onto a skewer, 3 or 4 per skewer; the caps should lie flat.
5. Using a sharp knife, make shallow crisscross cuts on both sides of each eggplant half.
6. Transfer all the vegetables to a platter.
7. Brush with the sesame oil and season with salt and pepper.
8. In a small bowl, whisk the miso with the sake, mirin, sugar and mayonnaise.
9. Light a grill.
10. When the fire is hot, grill the eggplants, cut side down, for 3 to 4 minutes or until nicely browned.
11. Turn the eggplants and brush with the miso sauce.
12. Grill for 6 to 8 minutes longer, until the bottoms are nicely browned and the flesh is soft.
13. Transfer the eggplants to a platter and sprinkle with 1/2 teaspoon of the sesame seeds.
14. Grill the okra, asparagus and shiitakes, turning, for about 4 minutes or until nicely browned and cooked through.
15. Transfer the vegetables to the platter, sprinkle with the remaining 1 1/2 teaspoons of sesame seeds and serve.

okra, shiitake, eggplants, asian sesame oil, salt, white miso, sake, mirin, sugar, mayonnaise, sesame seeds

Taken from www.foodandwine.com/recipes/vegetable-mixed-grill (may not work)