Miso-Butter Grilled Veggies with Basil-Mint Pesto

INGREDIENTS

1 lb

Asparagus spears

1 cup

Basil, tightly packed fresh leaves

Bell peppers, large orange

Garlic cloves, large

Lemon, fresh wedges

Mint, large fresh leaves

8 oz

Portabella mushrooms, large

Red bell peppers, large

Red onion, large

Zucchini, yellow

Zucchini, green

1/4 cup

Brown rice miso paste

2 tbsp

Honey

2 tbsp

Lemon juice, freshly squeezed

Black pepper, freshly ground

1/2 tsp

Kosher salt

4 tbsp

Olive oil, extra-virgin

2 tbsp

Rice vinegar

9/16 cup

Pine nut, toasted

Half Stick Land o lakes unsalted butter

1/4 cup

Parmesan cheese, grated