Skill Level
Grilled Vegetables with Cilantro Miso Pesto
Grilled Vegetables
Zucchini | 4 | |
Red Peppers | 2 | |
Red Onion | 1 | |
Quinoa | 1 Cup |
Cilantro Miso Pesto
Toasted Pine Nuts | 1/2 cup | |
Garlic | 1 Clove | |
White Miso Paste | 2 Tablespoons | |
Lemon Juice | from 2 Lemons | |
Cilantro | 1 Bunch | |
Olive Oil | 3 Tablespoons | |
Salt & Pepper |

Here is a different way to serve summer vegetables that are packed with flavor!
The Miso adds a great salty element to the Pesto.
- Cook Quinoa according to the package (about 15 minutes). Set aside to cool.
- Heat a grill pan to medium high and chop the Veggies and drizzle with Olive Oil, Salt & Pepper.
- Grill each side for a few minutes until crisp tender, you will want to see grill marks.
- Make the Pesto by adding everything but the Olive Oil to a food processor.
- Drizzle the Olive Oil in last while the motors running. Season with Salt & Pepper.
- Place the Pesto on a platter and add some Quinoa to the top.
- Scatter the Grilled Vegetables on top.
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