Name: Grilled Eggplant and Tomatoes with Ginger-Miso Dressing
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 Servings
Ingredients: 1 1-inch piece ginger, peeled, sliced; 1/4 cup white miso (fermented soybean paste); 1 tablespoon rice vinegar; 1 tablespoon sesame seeds, toasted; 3 tablespoons vegetable oil, divided; 1 eggplant (about 1 lb.), cut into 1-inch wedges; 4 firm ripe plum tomatoes, halved lengthwise; Kosher salt, freshly ground pepper

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A clean, well-oiled grate makes grilling tomatoes a cinch.

Recipe notes