The “summer’s not over yet” recipe theme continues. Right now Jack and I are in Seattle for a few days before we head to Japan. I feel inclined to write about how we spent the last few weekends at home savoring the last of our local late-summer produce… But seriously, it was 104 degrees when we left so I’m sure there will be plenty of summer (and it’s veggies) waiting for us when we get back.
With Japan on the brain, I’ve been in the mood for miso. Although, I realize nothing else about this recipe is remotely Japanese… the miso here is basically the salty component in this sauce that very much resembles pesto. Mediterranean miso – that’s a thing, right? (as I lose both Italian and Japanese readers at the same time).
The rest is simple – spread a few spoonfuls of sauce on a plate and pile on the grilled veggies. I had zucchini, peppers, green tomatoes and onions – but feel free to sub in whatever you like. I served this as a side dish one night, and tossed with quinoa, feta & avocado for lunch the next day.
grilled veggies with basil miso
- ¼ cup walnuts or pine nuts
- 2 tablespoons olive oil
- ½ clove garlic
- 2 tablespoons white miso paste
- 2 tablespoons lemon juice
- big handful of basil
- salt & pepper
- water or more olive oil, if necessary to thin
- scallions
- zucchini
- red pepper
- red onion
- green tomatoes
- fresh basil leaves
- toasted walnuts
- quinoa
- avocado slices or feta cheese
- Make the sauce by pulsing everything together in a food processor. Taste and adjust seasonings. Add a bit of water or more olive oil if necessary to thin it to your desired consistency. Set aside.
- Heat a grill or grill pan to medium-high. Chop veggies and drizzle with olive oil, salt & pepper.
- Grill veggies for a few minutes per side, until black grill marks form and veggies are tender but not mushy.
- optional: make it a meal and serve with quinoa, avocado slices and/or crumbly feta.
I’m only a year and a half late but made this recipe last night along with your miso shiitake soba soup. I forgot to put salt in the soup (oops) but otherwise my husband I enjoyed this great soba-themed meal. It’s still a little cool in DC, so the soup was warming while the grilled vegetables were great in anticipation of summer weather. Loved the Asian pesto/Mediterannean miso!
I’m so glad you liked it!
I must to try it, thanks!
Basil miso pesto! I love it when two cuisines collide to create something tasty like this.
I’ve been grilling so much veggies this summer! This looks incredible with yummy basil miso dressing 🙂
Pinned!
This is such a beautiful and summery dish! So perfect for savoring the last days of this lovely season. I’d never think to combine basil and miso, and in fact, I don’t use miso nearly often enough. I think I’ll try this for lunch today!
Welcome to Seattle! Hope you’re enjoying the raining nights and the summer days. I think everyone is in denial about summer and is squeezing in as many BBQ days as we can. This looks absolutely lovely! <3
I have never had miso, but am dying to try it! These veggies sound like perfection to me!
I’m with you, summer isn’t over yet!
Yum! Thank you for the inspiration. I will definitely make this soon as I’m hanging on to summer as much as possible.
http://liveitinerantly.com
Hehe I am totally in denial about summer ending, even though today was noticeably chillier than the previous weeks. Mediterranean miso? If you say so! I’d definitely be willing to try it!