Grilled Vegetables with Chimichurri Sauce
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
8
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Calories
215 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Grilled Vegetables with Chimichurri Sauce
Description
Grilled Vegetables with Chimichurri Sauce features a mix of hearty vegetables like portabella mushrooms, eggplant, zucchini, squash, red onion, asparagus, and red bell pepper. The vegetables are seasoned with olive oil, kosher salt, and black pepper before grilling until tender and charred to preference.
The chimichurri sauce combines fresh herbs—flat-leaf parsley, cilantro, oregano—with garlic, onion or shallots, and red pepper flakes, blended or minced finely and mixed with olive oil, red wine vinegar, lemon juice, and kosher salt. This sauce adds a bright, tangy, and mildly spicy accompaniment that enhances the natural grilled flavors.
The dish is suitable for making ahead, as the sauce can be refrigerated for up to three days. Adjustments such as omitting cilantro or oregano are possible by increasing parsley accordingly, allowing personalization of flavor. This plate offers a vibrant side or light main featuring fresh vegetables and robust sauce.
Ingredients
For the Chimichurri Sauce
- 1 cup flat-leaf parsley leaves only, stems removed, fresh, Italian
- ¼ cup cilantro leaves only, stems removed, fresh
- ¼ cup oregano leaves only, stems removed, fresh
- ⅓ cup onion roughly chopped, or shallots
- 3 cloves garlic peeled
- ½ teaspoon red pepper flakes
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons lemon juice fresh
- 1 teaspoon kosher salt
For the Grilled Vegetables
- 2 portabella mushroom
- 1 eggplant
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 1 bunch asparagus thick
- 1 red bell pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper freshly ground
Instructions
For the Chimichurri Sauce
- To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.
For the Grilled Vegetables
- Get the full set of instructions for the best easy grilled vegetables here.
Notes
- Prepare the chimichurri up to three days in advance and keep refrigerated to develop flavors.
- If desired, omit cilantro or oregano and make up the quantity with Italian parsley to adjust the herb blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 215kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 1179mg | 49% |
| Potassium | 591mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1730IU | 35% |
| Vitamin C | 46.1mg | 51% |
| Calcium | 71mg | 7% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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