MISO-BUTTER GRILLED VEGGIES WITH BASIL-MINT PESTO

Do you get giddy, like I do, when your eyes lock in on a big, colorful platter of grilled veggies, fresh from the garden or local farmer’s market? Is your happiness magnified, like mine is, when you note there’s also a vibrant tasty dip included, made from just-picked herbs from the backyard? Well then, welcome to this plate of summer’s fresh garden bounty. These Miso-Butter Grilled Veggies with Basil-Mint Pesto glorify this wonderful season and make the perfect appetizer or side dish for any summer gathering!

INGREDIENTS:

FOR THE BASIL-MINT PESTO:

1 c. tightly packed fresh basil leaves
12 large fresh mint leaves (or more, to taste)
1/2 c. toasted pine nuts
1/4 c. grated Parmesan cheese
2 large garlic cloves, roughly chopped
4 T. extra-virgin olive oil
2 T. freshly squeezed lemon juice
1/2 tsp. kosher salt

FOR THE MISO-BUTTER GRILLED VEGGIES:

1 Half Stick (1/4 c.) Land O Lakes® Unsalted Butter
1/4 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

DIRECTIONS:

FOR THE BASIL-MINT PESTO:

Combine all ingredients in a food processor and pulse until thoroughly chopped and combined. Adjust salt to taste. Refrigerate until ready to serve with grilled vegetables.

Full Reading: https://www.afarmgirlsdabbles.com/miso-butter-grilled-veggies-with-basil-mint-pesto-recipe/