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Grilled Veggies with Chimichurri Sauce

Grilled vegetables chimichurri with smoky char marks and a vibrant emerald green sauce. You’ll blend a herby, roughly chopped chimichurri and spoon it over tender zucchini, bell peppers, eggplant, and onion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Argentine-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 3 zucchini medium, sliced lengthwise
  • 2 red bell peppers quartered
  • 1 eggplant sliced 1/2 inch thick
  • 2 red onions sliced into rounds
  • 2 tbsp olive oil
  • 0.25 tsp salt and pepper to taste
Chimichurri Sauce
  • 1 cup fresh parsley packed
  • 0.25 cup fresh cilantro
  • 4 garlic cloves
  • 0.33 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 grill

Method
 

Make the chimichurri
  1. Blend fresh parsley, fresh cilantro, garlic, olive oil, red wine vinegar, dried oregano, and red pepper flakes until roughly chopped, not fully smooth; taste and adjust with salt and pepper, then set aside.
Grill the vegetables
  1. Brush zucchini, red bell peppers, eggplant, and red onions with olive oil, then season with salt and pepper.
  2. Preheat the grill to medium-high and oil the grates so the vegetables char instead of stick.
  3. Grill red bell peppers for 4–5 minutes per side until char marks form and the peppers are tender.
  4. Grill zucchini for 3–4 minutes per side until char marks form and the slices are tender.
  5. Grill eggplant for 3–4 minutes per side until char marks form and the slices are tender.
  6. Grill red onion rounds for about 3 minutes per side until lightly charred and tender.
Serve
  1. Arrange the grilled vegetables on a large serving platter as they come off the grill.
  2. Spoon chimichurri generously over the vegetables so every piece is blanketed in vibrant green sauce, then serve immediately.

Notes

Pro tip: keep the chimichurri roughly chopped so you get herb flecks instead of a smooth sauce, and grill in batches to maintain medium-high heat. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently or serve cold, and freeze not recommended due to texture changes.