A hearty, healthy summer side of thick-sliced zucchini brushed with a miso-soy glaze, then grilled. The result is deep umami richness.
In a bowl, whisk together miso, soy sauce, vinegar, oil, and 1/4 teaspoon pepper. Preheat a grill for direct-heat cooking over medium-high. Season zucchini with salt and grill, turning a few times, until charred in places and crisp-tender, 10 to 12 minutes. Brush with half of glaze, turning to evenly coat; grill 1 to 2 minutes more. Transfer to a platter, brush with remaining glaze, sprinkle with sesame seeds, and serve.
Four medium or two large zucchini, sliced lengthwise into 1/2-inch-thick planks, can be used in place of the small ones.