The “summer’s not over yet” recipe theme continues. Right now Jack and I are in Seattle for a few days before we head to Japan. I feel inclined to write about how we spent the last few weekends at home savoring the last of our local late-summer produce… But seriously, it was 104 degrees when we left so I’m sure there will be plenty of summer (and it’s veggies) waiting for us when we get back.
With Japan on the brain, I’ve been in the mood for miso. Although, I realize nothing else about this recipe is remotely Japanese… the miso here is basically the salty component in this sauce that very much resembles pesto. Mediterranean miso – that’s a thing, right? (as I lose both Italian and Japanese readers at the same time).
The rest is simple – spread a few spoonfuls of sauce on a plate and pile on the grilled veggies. I had zucchini, peppers, green tomatoes and onions – but feel free to sub in whatever you like. I served this as a side dish one night, and tossed with quinoa, feta & avocado for lunch the next day.
- 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
- red pepper
- red onion
- green tomatoes
- fresh basil leaves
- toasted walnuts
- avocado slices or feta cheese
- 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.