Grilled Eggplant and Broccoli with Red Miso Butter

Difficulty: Easy | Makes: 6-8 Servings

Savory summer side dish - you won't want to miss this one!


For the Red Miso Butter

For the Grilled Eggplant and Broccoli


  1. Preheat your grill to high heat
  2. In a large mixing bowl, combine all of the red miso butter ingredients and stir until well combined
  3. Add all of the broccoli and eggplant to the bowl and toss, evenly coating all the florets in the red miso butter
  4. Place the broccoli on the grill; as the broccoli begins to cook add the coated eggplant to the grill
  5. Turn the broccoli on the grill, you should begin to see char on the side closest to the heat. Flip each piece of eggplant, cooking them for 2-4 minutes or until the broccoli is charred and the eggplant has visible grill marks
  6. Remove the vegetables from the grill and place them back into the mixing bowl with the remaining red miso butter, gently toss to coat all vegetables
  7. Top with toasted sesame seeds and serve with lemon wedges