Transform your grilled vegetables with chimichurri sauce. Learn how to make chimichurri vegetables with this quick and easy sauce and try it on your favorite veggies. Perfect for summer grilling!
For most of the year roasting vegetables is my go-to, but by late summer/early fall I’ve transitioned mainly into grilling them. On the menu at the moment are chimichurri vegetables.
Not that I won’t turn on the oven, I’m happy to roast vegetables for my ratatouille wraps or give some tomatoes and peppers a nice char under the broiler if I’m making soup, but grilling is a nice change of pace and a lovely way to prepare vegetables this time of year.
Just like roasting, the heat of the grill transforms vegetables, bringing out a sweetness and silkiness that wouldn’t be otherwise present and adding a subtle smokiness. It also happens to be quick and easy; a light coating of oil, a sprinkle of salt, a few minutes on the grill and you’re done. And while a simple platter of grilled vegetables is always a nice accompaniment to any meal, adding a drizzle of chimichurri sauce really takes them over the top.
What is Chimichurri?
A kicky, herb-filled sauce that hails from Argentinian cuisine, chimichurri is an explosion of flavor that brightness up anything you put it on. Typically made with parsley, garlic, red wine vinegar and a pinch of red pepper it’s a fresh, zippy little sauce that has become a staple in my kitchen. It’s like a cross between a pesto and a vinaigrette.
During the summer I make a basil version along with a pinch of dried oregano for a Mediterranean inspired version that goes well with almost any vegetable you can throw on the grill. Parsley, basil and garlic are finely chopped then drizzled with lemon juice, red wine vinegar, olive oil and a pinch of oregano, red pepper and salt. You can use the sauce right away but I find the flavor improves over time so I suggest you let it sit for a while before serving or make it ahead of time and store it overnight in the fridge. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Vegetables – I like an assortment of red peppers, zucchini, asparagus, cherry tomatoes and Portobello mushrooms for grilling but you can use your favorite combination.
- Olive Oil – Use your favorite extra-virgin olive oil.
- Chimichurri Sauce – You’ll need fresh parsley, fresh basil, garlic, red wine vinegar, fresh lemon juice, red pepper flakes, dried oregano and olive oil to make the chimichurri sauce.
How to Make Chimichurri Vegetables:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Make the chimichurri sauce by finely chopping the parsley and basil in a small food processor or with a sharp knife.
- Combine the herbs with the garlic, red wine vinegar, lemon juice dried oregano and olive oil and set aside until needed or cover and refrigerate overnight.
- Generously brush the vegetables on all sides with extra virgin olive oil and a sprinkle of salt.
- Working in batches, grill the vegetables until tender and lightly charred.
- Once your vegetables are cooked and off the grill, spoon the chimichurri sauce over the top while still warm and let them sit and soak up all the flavors before serving them at room temperature with extra sauce on the side.
Enjoy!
More Grilled Vegetables:
Chimichurri Vegetables
Learn how to make chimichurri vegetables with this quick and easy basil chimichurri sauce and try it on your favorite grilled veggies!
Ingredients
For the Basil Chimichurri:
- ½ bunch fresh parsley leaves
- 1 oz/28g fresh basil leaves
- 1 small garlic clove, finely grated
- ½ Tablespoon/7g red wine vinegar
- ½ Tablespoon/7g fresh lemon juice
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- Freshly ground black pepper to taste
- 2 Tablespoons/30ml extra-virgin olive oil
For the Grilled Vegetables:
- 2 red peppers, cored, seeded and quartered
- 2-3 medium zucchini, halved and cut into thick slices
- ½ a bunch of asparagus spears
- 8oz/227g Cherry or grape tomatoes
- 2 Portobello mushrooms, sliced into 1-inch slices
- Extra-virgin olive oil to brush
- 1 teaspoon fine sea salt
Instructions
Make the Basil Chimichurri Sauce:
- Finely chop parsley and basil in a small food processor or with a sharp knife.
- In a small bowl combine all remaining ingredients except for oil.
- Slowly whisk in oil and set aside until needed or cover and refrigerate overnight.
Make the Grilled Vegetables:
- Pre-heat greased grill over medium heat.
- Place vegetables on a sheet pan and brush generously on all sides with extra virgin olive oil. Sprinkle with salt and let sit 5 minutes.
- Working in batches, grill the vegetables until tender and lightly charred, about 5-8 minutes, turning once with tongs (red peppers will take a few minutes longer).
- Arrange grilled vegetables on platter and drizzle with chimichurri sauce. Serve warm or at room temperature with remaining sauce on the side.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 160Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 448mgCarbohydrates: 13gFiber: 3gSugar: 9gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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