Grilled Vegetables with Cilantro Miso Pesto

Name: Grilled Vegetables with Cilantro Miso Pesto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 Zucchini; 2 Red Peppers; 1 Red Onion; 1 Cup Quinoa; 1/2 cup Toasted Pine Nuts; 1 Clove Garlic; 2 Tablespoons White Miso Paste; from 2 Lemons Lemon Juice; 1 Bunch Cilantro; 3 Tablespoons Olive Oil; Salt & Pepper

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

SAMSUNG CSC

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.