Make the sauce by pulsing everything together in a food processor. Taste and adjust seasonings. Add a bit of water or more olive oil if necessary to thin it to your desired consistency. Set aside.
Heat a grill or grill pan to medium-high. Chop veggies and drizzle with olive oil, salt & pepper.
Grill veggies for a few minutes per side, until black grill marks form and veggies are tender but not mushy.
optional: make it a meal and serve with quinoa, avocado slices and/or crumbly feta.
Notes
*if you're strictly gluten free, make sure your miso is gf - some contain barley.
Recipe by Love and Lemons at https://www.loveandlemons.com/grilled-veggies-basil-miso/