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!

MISO-BUTTER GRILLED VEGGIES WITH BASIL-MINT PESTO

INGREDIENTS:
FOR THE BASIL-MINT PESTO:
  1. 1 c. tightly packed fresh basil leaves
  2. 12 large fresh mint leaves (or more, to taste)
  3. 1/2 c. toasted pine nuts
  4. 1/4 c. grated Parmesan cheese
  5. 2 large garlic cloves, roughly chopped
  6. 4 T. extra-virgin olive oil
  7. 2 T. freshly squeezed lemon juice
  8. 1/2 tsp. kosher salt

FOR THE MISO-BUTTER GRILLED VEGGIES:
  1. 1 Half Stick (1/4 c.) Land O Lakes® Unsalted Butter
  2. 1/4 c. brown rice miso paste (found in the dairy section, near the yogurt)
  3. 2 T. honey
  4. 2 T. rice vinegar
  5. 1 lb. asparagus spears, tough ends removed
  6. 8 oz. large portabella mushrooms, sliced 1/2″ thick
  7. 1 large red onion, sliced into 1/2″ rounds, rings left intact
  8. 2 large red bell peppers, sliced into 1/2″ rounds
  9. 2 large orange bell peppers, sliced into 1/2″ rounds
  10. 2 yellow zucchini, sliced diagonally into 1/2″ rounds
  11. 2 green zucchini, sliced diagonally into 1/2″ rounds
  12. freshly ground black pepper
  13. fresh lemon wedges
  14. 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.