First, I made the glaze for the chicken:
1 TB red miso
1/4 c white wine
1/3 c hoisin
1 TB mushroom soy sauce (I like this better than standard soy - deeper flavor and less salty. If you need to be GF, go with tamari)
2 TB minced ginger
2 TB minced garlic
1 tsp black vinegar
2 TB chopped cilantro (from the garden - sqweeee!)
1 TB dark wildflower honey
Salt and pepper
Whisk everything together and let it set for a few minutes. I split the chicken down the breast bone and butterflied it, pressing down to flatten it as much as possible. I seasoned the inside and outside with salt and pepper, then put it into a roasting pan. I poured some of the glaze over the inside half of the chicken, then turned it over and poured a little more over the outside, rubbing it in. I let this set for 30 minutes while I prepped the vegetables and their glaze.
(Oh, while all this was going on, I made a pot of brown jasmine rice in the rice cooker, seasoned with the rice seasoning I picked up. Its a blend of seaweed, sesame seeds and other spices, and really amazing.)
Now, I preheated the oven to 400*, and continued with the vegetables.
Miso Glaze
1/4 c red miso
1/4 c white wine
2 TB mushroom soy sauce
1 TB minced ginger
1 TB dark wildflower honey
Salt and pepper
I halved the eggplant, then cut everything else in about the same size. The green onions were halved, as were the asparagus.
Start the chicken first, basting every 20 minutes. After the chicken is almost cooked, about 45 minutes, start the vegetables. Everything should finish at the same time.
That was the moment that The Man walked in the door, and I served him a big plate. He looked at it, and asked "What's this?" holding up a piece of the beautifully cooked eggplant. I must have missed the memo, he doesn't like eggplant. Sigh... Well, I enjoyed it, and will take the rest for lunch today, while he has rice, bok choi and chicken. Good thing the glaze is great on zucchini too.