Grilled Vegetables with Chimichurri Sauce
Ingredients
Chimichurri Sauce
-
1
cup
fresh Italian flat-leaf parsley leaves
-
¼
cup
fresh cilantro leaves
-
¼
cup
fresh oregano leaves
-
⅓
cup
roughly chopped red onion or shallots
-
3
cloves
garlic
-
½
teaspoon
red pepper flakes
-
½
cup
extra virgin olive oil
-
¼
cup
red wine vinegar
-
3
tablespoons
fresh lemon juice
-
1
teaspoon
kosher salt
Grilled Vegetables
-
2
pieces
portabella mushrooms
-
1
piece
eggplant
-
1
piece
zucchini
-
1
piece
yellow squash
-
1
piece
red onion
-
1
bunch
thick asparagus
-
1
piece
red bell pepper
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
kosher salt
-
1
tablespoon
freshly ground black pepper
Instructions
- Prepare the chimichurri sauce by blending parsley, oregano, cilantro, onion, and garlic until minced.
- Add red pepper flakes, olive oil, vinegar, and lemon juice to the mixture and pulse to combine.
- Season the chimichurri with kosher salt to taste and set aside.
- For the grilled vegetables, preheat the grill and prepare the vegetables by cutting them as needed.
- Toss the vegetables with olive oil, salt, and pepper before placing them on the grill.
- Grill the vegetables until tender and slightly charred, turning as necessary.
- Serve the grilled vegetables warm or at room temperature, drizzled with chimichurri sauce.
Nutrition Facts (estimated)
Servings
8
Calories
215
Total fat
18g
Total carbohydrates
14g
Total protein
4g
Sodium
1179mg
Cholesterol
0mg
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