Chimichurri Grilled Vegetables
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!
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.
Video
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