Recipes

Grilled Vegetables with Cilantro Miso Pesto

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

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Here is a different way to serve summer vegetables that are packed with flavor!

The Miso adds a great salty element to the Pesto.

  1. Cook Quinoa according to the package (about 15 minutes). Set aside to cool.
  2. Heat a grill pan to medium high and chop the Veggies and drizzle with Olive Oil, Salt & Pepper.
  3. Grill each side for a few minutes until crisp tender, you will want to see grill marks.
  4. Make the Pesto by adding everything but the Olive Oil to a food processor.
  5. Drizzle the Olive Oil in last while the motors running. Season with Salt & Pepper.
  6. Place the Pesto on a platter and add some Quinoa to the top.
  7. Scatter the Grilled Vegetables on top.

Prep

20 min

Cook

20 min

Favorite

Collections

Skill Level

Easy