The bright spicy flavor of basil chimichurri sauce adds a little zip to summery grilled vegetables.
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 grilled vegetables with chimichurri.
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 basil chimichurri sauce really takes them over the top.
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.
How to make chimichurri sauce:
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.
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 vegetables to grill:
- Basil Grilled Broccoli
- Grilled Lemon Asparagus
- Grilled Summer Squash and Zucchini Skewers with Tahini Yogurt Sauce
Serves 4
Sylvie Shirazi
20 minPrep Time
10 minCook Time
30 minTotal Time
Save RecipeIngredients
- ½ bunch fresh parsley leaves
- 1 oz/28g fresh basil leaves
- 1 small garlic clove, finely grated
- 1/2 Tablespoon/7g red wine vinegar
- 1/2 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
- 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
- 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.
- 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.
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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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