Description
Enjoy a vibrant and healthy summer meal with these Grilled Summer Veggies, featuring an assortment of colorful vegetables charred to perfection and served with a zesty homemade chimichurri sauce. Perfect as a side dish or a light main, this recipe brings fresh garden flavors to your grill.
Ingredients
Vegetables
- 1 red bell pepper, seeded and cut into 4 pieces
- 1 yellow bell pepper, seeded and cut into 4 pieces
- 1 large red onion, sliced into thick rounds
- 1 medium eggplant, sliced into rounds or wedges
- 2 medium zucchini, sliced into thick slices
- 1 bunch fresh asparagus, ends trimmed
- Sea salt and ground black pepper, to taste
Homemade Chimichurri Sauce
- 1 bunch fresh parsley, trimmed of thick stems
- 1/2 bunch fresh cilantro, trimmed of thick stems
- 3 fresh garlic cloves
- 1 red chili or jalapeño, seeded
- 1/4 cup extra virgin olive oil or avocado oil
- 2 tablespoons white wine vinegar or apple cider vinegar
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prep the Vegetables. Cut all vegetables into sufficiently large pieces to ensure they don’t fall through the grill grates or use a vegetable grill basket to prevent this. This ensures even grilling and prevents loss of veggies through the grill.
- Preheat the Grill. Prepare your outdoor grill or a grill pan by preheating it over medium heat, making sure it’s hot enough to sear the vegetables for perfect grill marks and flavor.
- Make the Chimichurri Sauce. In a small food processor, combine parsley, cilantro, garlic, and the seeded red chili or jalapeño. Process until finely minced, or chop by hand for a more rustic texture. Add olive oil and vinegar, pulse a few more times to combine, then season with sea salt and black pepper to taste. Pulse one more time and set the sauce aside.
- Marinate the Vegetables. Place all prepared vegetables in a large bowl and add half of the chimichurri sauce. Using clean hands, toss the vegetables until they are evenly coated. Allow them to marinate for a few minutes to absorb the flavors.
- Grill the Vegetables. Place the veggies on the hot grill, grill pan, or in a grilling basket. Continuously flip them for 5-6 minutes until they are nicely charred and tender but still maintain some crunch. Grill smaller or thinner vegetables first as they will cook faster than larger pieces.
- Serve. Transfer grilled vegetables to a serving platter as they finish. Serve hot with the remaining chimichurri sauce on the side for added flavor.
Notes
- Cut veggies into large pieces to avoid falling through grill grates.
- Use a vegetable grilling basket for smaller or delicate vegetables.
- You can adjust the heat of the chimichurri sauce by adding more or less chili.
- Marinate veggies briefly; extended marinating can make them soggy.
- Turn vegetables frequently while grilling to ensure even cooking and prevent burning.
- Serve immediately for best taste and texture.
