Ingredients

6 tablespoons red, barley or Hatcho miso (see note)
3 teaspoons toasted sesame seed oil
1 1/2 teaspoons honey
3/4 teaspoon fresh grated ginger
1 1/2 cloves garlic, crushed
6 tablespoons water
5 ounces deep-fried tofu, cut into bite-sized cubes
4 green peppers, cut into large chunks
8 white button mushrooms
1 apple, cut into bite-sized chunks
8 chunks firm pineapple
4 small blanched onions (pickled onions are a nice variation)
4 small firm tomatoes
1 celery stalk, cut into small chunks

Directions

(Preparation 1 hour 15 minutes) To make the marinade, combine miso, oil, honey, ginger, garlic and water in a blender and puree until smooth.

Arrange remaining ingredients in a shallow bowl and cover with marinade. Refrigerate for 1 hour, turning ingredients occasionally to coat with sauce.

While ingredients marinate, soak 8 wooden skewers in water. Soaking the skewers prevents them from burning.

Skewer the ingredients, then arrange on a baking sheet. Broil for 3 or 4 minutes, or until vegetables are just tender or begin to crisp at the edges. Use any marinade remaining in the bowl to baste once during broiling. Makes 4 servings.

Note: Red, barley and Hatcho misos, along with other dark or medium misos, are readily available where miso is sold, and are usually clearly labeled.