Grilled Veggies with Basil Miso is a vibrant dish that brings together smoky char and umami richness in every bite. The combination of tender, caramelized vegetables and a zesty basil miso glaze creates a harmony of textures and flavors that’s both satisfying and refreshing. In just under 30 minutes, you’ll have a dish that’s as beautiful on the plate as it is delicious, perfect for a quick weeknight dinner or a standout side at your next gathering.

The earthy sweetness of grilled zucchini, bell peppers, and eggplant pairs perfectly with the bold, savory miso and fresh, herbaceous basil. Each mouthful offers a delightful contrast—crisp edges, juicy interiors, and a glossy, flavorful glaze that ties it all together. This recipe is a celebration of simplicity and depth, proving that healthy eating can be indulgent and exciting. Whether you’re a veggie lover or just exploring, this dish is sure to become a favorite.

Ingredients for Grilled Veggies with Basil Miso

Grilled Veggies with Basil Miso Ingredients

For the Sauce:
¼ cup walnuts or pine nuts (toasted for extra flavor)
2 tablespoons olive oil (plus extra for thinning, if needed)
½ clove garlic (minced)
2 tablespoons white miso paste
2 tablespoons lemon juice (freshly squeezed)
1 big handful of fresh basil leaves
Salt & pepper (to taste)
Water or additional olive oil (as needed to thin the sauce)
For the Grilled Veggies:
Scallions (trimmed)
Zucchini (sliced lengthwise)
Red pepper (cut into large pieces)
Red onion (cut into wedges)
Green tomatoes (sliced)
Olive oil (for drizzling)
Salt & pepper (to taste)
Optional for Serving:
Fresh basil leaves
Toasted walnuts
Cooked quinoa
Avocado slices or crumbled feta cheese

Step-by-Step Instructions

Make the Sauce: In a food processor, pulse the walnuts or pine nuts, olive oil, garlic, miso paste, lemon juice, and basil until smooth. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add a bit of water or more olive oil to reach your desired consistency. Set aside.
Prepare the Grill: Heat a grill or grill pan to medium-high heat.
Prep the Veggies: Chop all the vegetables into grill-friendly sizes. Drizzle them lightly with olive oil and season with salt and pepper.
Grill the Veggies: Place the vegetables on the grill and cook for a few minutes per side, until they develop black grill marks and are tender but not mushy. Keep an eye on them to avoid overcooking.
Serve: Arrange the grilled veggies on a platter. Drizzle with the basil miso sauce. Optionally, serve with fresh basil leaves, toasted walnuts, cooked quinoa, avocado slices, or crumbled feta cheese for a complete meal.

Elevate Your Dish: Sauce and Topping Ideas

Take your grilled veggies to the next level by experimenting with different sauces and toppings. Swap the basil miso sauce for a tahini drizzle or a balsamic glaze for a tangy twist. Sprinkle with toasted sesame seeds or crushed red pepper flakes for added texture and heat. Don’t forget fresh herbs like cilantro or parsley for a burst of freshness!

Make It a Meal: Serving Suggestions

Turn this side dish into a hearty main by pairing it with quinoa or couscous for a protein-packed base. Add creamy avocado slices or crumbled feta cheese for richness. For a low-carb option, serve over a bed of mixed greens or spinach for a light, refreshing meal.

Prep Ahead: Storage and Reheating Tips

Store leftover grilled veggies in an airtight container in the fridge for up to 3 days. To reheat, toss them in a skillet over medium heat for a few minutes or pop them in the oven at 350°F until warmed through. The basil miso sauce can be stored separately in the fridge for up to 5 days—just give it a quick stir before using.

Mix It Up: Recipe Variations

Feel free to swap out the veggies based on what’s in season or your personal preferences. Try eggplant, asparagus, or mushrooms for a different flavor profile. If you’re nut-free, skip the walnuts and use sunflower seeds or omit them entirely. For a sweeter twist, add a teaspoon of honey or maple syrup to the sauce.

Grill Like a Pro: Equipment Guidance

If you don’t have a grill, a grill pan works just as well for achieving those beautiful char marks. For outdoor grilling, use a grill basket to keep smaller veggies like scallions from falling through the grates. Make sure your grill or pan is preheated to medium-high heat for the best results.