These chimichurri grilled vegetables are the perfect vegetarian grilled side dish. Bright and fresh chimichurri sauce is tossed with whatever fresh, grilled veggies you want! It’s such an upgrade to boring grilled vegetables!
Table of Contents
What are Chimichurri Grilled Vegetables?
Chimichurri Grilled Vegetables are like the garden threw a party and the grill is the DJ!
Imagine fresh, crunchy veggies like bell peppers, zucchinis, and eggplant getting all cozy with a drizzle of olive oil.
Then they take a dance on the grill until they've got those sexy char lines.
But wait, the fiesta isn’t over! They're tossed in this rockstar chimichurri sauce, which is made with parsley, garlic, vinegar, and a bit of red pepper flakes.
It’s herby, it’s tangy, and it’s got that kick that makes you wanna say “Mmm!”
These babies are the ultimate side dish that will have you and your taste buds doing the salsa.
So, grab a plate and get ready for this veggie-loaded flavor fiesta!
Ingredients and Substitutions
FOR THE GRILLED VEGGIES
- Veggies - I used Eggplant, Bell Peppers, Zucchini, Red Onion but you could use other comparable produce of your choice!
- Olive Oil - Any other neutral oil will also work.
- Garlic Powder - Fresh garlic will burn and get bitter so it's best to use garlic powder for the most flavor.
FOR THE CHIMICHURRI
- Parsley - Cilantro would be the only herb you can substitute but if you do so, it won't be chimichurri!
- Garlic Cloves - This adds the best flavor. I do not recommend the pre-minced garlic you can buy.
- Dried Oregano - Fresh oregano will also work.
- Salt - No sub for salt.
- Red Pepper Flakes - This is just for flavor and not so much for heat. If you're sensitive to it, just leave it out.
- Red Wine Vinegar - You could also use apple cider vinegar or white vinegar.
- Manchego - Any aged cheese like parmesan or pecorino will work although Manchego is the best!
How to make it
Making these chimichurri grilled vegetables is a breeze!
First, grab a grill basket and place it on your grill rack. Preheat on high heat for 15 minutes to get the basket piping hot.
Meanwhile, grab a big bowl and toss together veggies with olive oil, salt and garlic powder.
Once coated, take it outside and carefully dump it in the grilling basket.
Scoot the pieces around so the veggies are covering most of the surface area of the grill basket.
Close the lid and cook for 7-10 minutes then toss the veggies and cook for another 7-10 minutes (or until charred and tender) also with the lid closed.
While the veggies are grilling, mix together parsley, garlic, salt, oregano, red pepper flakes, vinegar and olive oil in the same bowl.
Once the veggies are charred and tender, remove them from the heat and immediately toss them in the bowl with the chimichurri sauce.
Plate them and finish with shaved manchego or parmigiano.
What goes with Chimichurri Grilled Vegetables
This delicious side dish goes perfectly with my teriyaki turkey burgers, this blue cheese bacon burgers, or even my Bulgogi Beef smashburger tacos.
Or you could pair it with one of these tasty main dishes like One Pot Lemon Pasta, Trader Joe's Sweet Corn Burrata raviolis with a lemon basil cream sauce, Trader Joe's Ricotta & Lemon Zest Ravioli.
For dessert, you could try my nutella fudge or No bake key lime pie as a delicious sweet treat.
Frequently asked questions
Does chimichurri get better with time?
As with most fresh sauces, chimichurri can get better with time. The flavors in the sauce have time to blend and develop, and the herbs can pickle slightly, which gives the sauce a more complex flavor. Some people even prefer to make chimichurri a few days ahead of time so that the flavors can fully develop.
What does chimichurri mean in food?
Chimichurri is a fresh herby sauce or condiment that is typically served brushed, basted, or spooned onto food (most often meat like chicken and steak) as it cooks. It may also be served on the side or used as a marinade (highly recommended – best marinade ever!).
What makes chimichurri bitter?
Bitter chimichurri can be caused by using old, bitter parsley, too much garlic or oregano, or overmixing the olive oil.
Save this recipe for later
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Recipe
Chimichurri Grilled Vegetables
Ingredients
For The Veggies
- 3 cups Eggplant roughly chopped
- 2 whole Bell Peppers roughly chopped
- 2 small Zucchini roughly chopped
- 1 large Red Onion roughly chopped
- ¼ cup Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
For The Chimichurri
- 1 small bunch Parsley super finely minced (½-3/4cup)
- 2 cloves Garlic finely minced
- ½ teaspoon Dried Oregano
- 1 teaspoon Salt
- ¼ teaspoon Red Pepper Flakes
- 2 tablespoon Red Wine Vinegar
- ½ cup Olive Oil
- ½ cup Manchego (or parm) shaved
Instructions
- Add a grill basket to your grill rack and preheat high on heat for 15 minutes.
- Meanwhile, grab a big bowl and toss together veggies with olive oil, salt and garlic powder. Once coated, take it outside and carefully dump it in the grilling basket. Scoot the pieces around so the veggies are covering most of the surface area of the piping hot grill basket.
- Close the lid and cook for 7-10 minutes then toss the veggies and cook (with the lid closed) for another 7-10 minutes (or until charred and tender).
- While the veggies are grilling, mix together parsley, garlic, salt, oregano, red pepper flakes, vinegar and olive oil in the same bowl.
- Once the veggies are charred and tender, remove them from the heat and immediately toss them in the bowl with the chimichurri sauce.
- Plate them and finish with shaved manchego or parmigiano.
