Grilled Veggies with Chimichurri
Wow your guests with this vibrant and healthy platter of grilled veggies with homemade chimichurri, perfect for any gathering this summer.
Servings: 8 servings
Ingredients
- 1 zucchini cut into eighths lengthwise
- 1 yellow squash sliced lengthwise
- 1 red onion quartered or sliced
- 1 bunch asparagus ends trimmed
- 1 pkg on the vine cherry tomatoes
- 16 Mini bell peppers
- 2 tbsp avocado oil
- 1 tsp salt
- 1 tsp black pepper
Chimichurri
- 1 bunch fresh parsley large stems removed (approx. 2 cups)
- 4 cloves garlic
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp red pepper flakes
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- In a food processor, add the parsley and garlic. Blend for 10-15 seconds to begin to break them up. Add the oregano, red chili flakes, salt, pepper and red wine vinegar.
- Start the food processor and slowly pour in the olive oil. Blend for an additional 30 seconds, or until everything is finely chopped. Transfer chimichurri to a small serving bowl.
- Preheat the grill to 450°F. Clean and grease the grates.
- Toss the veggies in oil and season with salt and pepper. Place the cherry tomatoes on a piece of aluminum foil. Everything else can go directly onto the grill grates. Use the following cooking times for each veggie: cherry tomatoes and asparagus for 2-3 minutes per side, mini bell peppers for 3-4 minutes each side and the zucchini, squash and onions for 4-5 minutes each side.
- Arrange the grilled veggies on a platter and serve with chimichurri.