grilled veggies with basil miso
  • ¼ cup walnuts or pine nuts
  • 2 tablespoons olive oil
  • ½ clove garlic
  • 2 tablespoons white miso paste
  • 2 tablespoons lemon juice
  • big handful of basil
  • salt & pepper
  • water or more olive oil, if necessary to thin
grilled veggies:
  • scallions
  • zucchini
  • red pepper
  • red onion
  • green tomatoes
serve with (optional):
  • fresh basil leaves
  • toasted walnuts
  • quinoa
  • avocado slices or feta cheese
  1. 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.
  2. Heat a grill or grill pan to medium-high. Chop veggies and drizzle with olive oil, salt & pepper.
  3. Grill veggies for a few minutes per side, until black grill marks form and veggies are tender but not mushy.
  4. optional: make it a meal and serve with quinoa, avocado slices and/or crumbly feta.
*if you're strictly gluten free, make sure your miso is gf - some contain barley.
Recipe by Love and Lemons at