Miso-Butter Grilled Veggies with Basil-Mint Pesto

🧂 Ingredients

• 1 c. tightly packed fresh basil leaves
• 12 large fresh mint leaves

  or more, to taste
• ½ c. toasted pine nuts
• ¼ c. grated Parmesan cheese
• 2 large garlic cloves

  roughly chopped
• 4 T. extra-virgin olive oil
• 2 T. freshly squeezed lemon juice
• ½ tsp. kosher salt
• 1 Half Stick

  1/4 c. Land O Lakes® Unsalted Butter
• ¼ c. brown rice miso paste

  found in the dairy section, near the yogurt
• 2 T. honey
• 2 T. rice vinegar
• 1 lb. asparagus spears

  tough ends removed
• 8 oz. large portabella mushrooms

  sliced 1/2″ thick
• 1 large red onion

  sliced into 1/2″ rounds, rings left intact
• 2 large red bell peppers

  sliced into 1/2″ rounds
• 2 large orange bell peppers

  sliced into 1/2″ rounds
• 2 yellow zucchini

  sliced diagonally into 1/2″ rounds
• 2 green zucchini

  sliced diagonally into 1/2″ rounds
• freshly ground black pepper
• fresh lemon wedges
• 1 T. toasted pine nuts

Instructions

• 1 For the basil-mint pesto: Combine all ingredients in a food processor and pulse
  until thoroughly chopped and combined. Adjust salt to taste.
• 2 Refrigerate until ready to serve with grilled vegetables.
• 3 For the miso-butter grilled veggies: Heat grill to high (about 520° F).
• 4 Make sure grates are scrubbed clean and then oiled. To oil the grates, add some
  canola oil or olive oil to a small bowl. Then fold a heavy paper towel a few
  times to make a smaller square. With a tongs, grasp the folded paper towel and
  dip it into the oil until the paper towel is drenched. Then run the paper towel
  over the grates, repeating until all grill grates are thoroughly oiled.
• 5 In a medium microwave-safe bowl, gently melt the butter. Let cool just a bit
  before adding miso, honey, and vinegar. Whisk to fully incorporate.
• 6 Place prepared veggies on a large rimmed baking pan. If you want to serve the
  vegetables grouped on a platter as shown in the photos, it helps to keep them
  grouped according to variety on the pan, and on and off the grill.
• 7 Drizzle miso-butter mixture over veggies and gently incorporate it evenly
  throughout the veggies. It works best to just use your hands.
• 8 If making the full recipe, this amounts to alot of vegetables to grill. It works
  best to grill them in two or three batches, depending on the size of your
  grill. 
• 9 Place vegetables on grill grates in a single layer and then immediately turn
  heat down to medium high (about 475° F) and grill for about 4 minutes, until you
  have nice char marks from the grates. Flip vegetables and grill for about 6 more
  minutes, or until vegetables are nicely softened and beautifully charred on the
  second side. The first side does not take as long because the grill is hotter,
  giving you a quicker char. 
• 10 Remove vegetables to a clean pan or platter. Continue grilling the remaining
  vegetables, if grilling in batches.
• 11 To serve a big platter of vegetables, place a small bowl filled with the
  basil-mint pesto in the middle of the platter. Then group vegetables around the
  bowl. This platter is best served when vegetables are still warm, when they
  still have some crispy char from the grilling. Place a few wedges of lemon in
  with the vegetables for squeezing over the top, and sprinkle vegetables with
  freshly cracked black pepper and pine nuts.

Nutrition Info