Grilled vegetables get a serious flavor boost with a few spoonfuls of this bright and zesty Argentinian chimichurri in this easy summer side dish.
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“Thank you for this wonderful recipe, Heidi! I made this yesterday and it was great. Veggies grilled perfectly and chimichurri sauce was absolutely delicious! I served it with basmati rice. All my family loved this! Definitely will be on regular summer rotation.” ~William, FoodieCrush reader
The *Right* Way to Grill Your Veggies
When it comes to grilling vegetables, most figure it takes a soak in a marinade before grilling to infuse flavor into those veggie plain-janes.
That’s hardly the case.
Times have changed and so have our ideas about how to eat our veg. Adding this easy and tangy homemade chimichurri sauce to the savory flavors of grilled vegetables perks up and adds to the delicious gusto that comes along with cooking them over the fire.
This summer, grill first, marinade after. Rejoice and eat more plants! It’s what all the cool kids are doing.
Heidi’s Tips for Making Chimichurri Veggies
- This chimichurri sauce combines the classic Argentinian chimichurri flavors of garlic and parsley with cilantro and oregano added in. If you’re not a fan of cilantro, or don’t have fresh oregano on hand, you can skip either or both and make up the rest with more parsley instead.
- I use a food processor or high powered blender to chop the herbs, garlic, and onion fine. If you don’t have either of these appliances on hand, go the traditional route with a mortar and pestle, or mince your herbs and onion fine with a sharp chef’s knife.
- This sauce has a bright acidic bite thanks to red wine vinegar. Adding yet another acid in lemon juice surprisingly balances things out. Use the best fruity olive oil you can afford for this sauce, it makes all the difference in taste and quality.
Here’s What You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
Vegetables
Cooking just about any vegetable on the grill shatters any perception of eating boring veggies. A quick rotation on hot grill grates, vegetables seasoned with a little olive oil and salt and pepper is all that’s needed to completely change the way you taste your veggies.
You can grill one or several veggies for smothering with the chimichurri sauce, but this time I used:
- Mushrooms
- Eggplant
- Asparagus
- Red onion
- Bell pepper
- Zucchini and yellow squash
Chimichurri Sauce
My favorite chimichurri sauce calls for your choice of fresh herbs (I used cilantro, parsley, and a little oregano), garlic and onion, plus red pepper flakes for a kick of heat.
A fruity olive oil makes the chimichurri saucy, while lemon juice and red wine vinegar add a nice zing.
A Note About Grill Times …
Different vegetables have different grill times, so plan accordingly when adding veggies to the grill. For a full list of my favorite vegetables for grilling plus their grill times, check out my Mixed Grilled Vegetables recipe here.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Grilled Chimichurri Vegetables Recipe
Equipment
- Food processor or high speed blender
Ingredients
For the Chimichurri Sauce
- 1 cup fresh Italian flat-leaf parsley leaves only, stems removed
- ¼ cup fresh cilantro leaves only, stems removed
- ¼ cup fresh oregano leaves only, stems removed
- ⅓ cup roughly chopped red onion or shallots
- 3 cloves garlic peeled
- 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
For the Grilled Vegetables
- 2 portabella mushrooms
- 1 eggplant
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 1 bunch thick asparagus
- 1 red bell pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
Instructions
For the Chimichurri Sauce
- To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.
For the Grilled Vegetables
- Get the full set of instructions for the best easy grilled vegetables here.
Notes
Nutrition
What to Serve with Chimichurri Vegetables
- Turkey Burgers
- Grilled Pork Chops
- Shrimp Skewers
- Grilled Flank Steak
- Grilled Salmon
- Grilled Lobster Tails
More Grilled Vegetable Side Dishes
- Grilled Zucchini With Feta and Pine Nuts
- Grilled Asparagus
- Classic Grilled Vegetables
- Grilled Vegetable Skewers
- Grilled Sweet Corn
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Sue
I dislike parsley so I substituted: I used a total of 1 and a quarter cups of cilantro (coriander as we call it in Australia). The remainder of the recipe was followed. It was delicious. I am used to making a Chilean version which is much spicier and thicker but this one was great for a nice ‘runny’ pouring sauce for the veggies.
Perfect ingredient substitution Sue! Glad it worked well for you.
Alex James
Grilled vegetables are always better for us. Grilling retains more nutrients and helps you lose weight.
William H
Thank you for this wonderful recipe, Heidi! I made this yesterday and it was great. Veggies grilled perfectly and chimichurri sauce was absolutely delicious! I served it with basmati rice. All my family loved this! Definitely will be on regular summer rotation.
Sam Visser
Delicious!! This recipe turned out fantastic. Thanks for sharing it.
Gourmethomefood
we like to add your sauce to our home made food sauce looks yummy.
keep updating about different sauce because we serve home made food :)
thankyou
Laura | Tutti Dolci
Gorgeous summer platter!
Sabrina
great info and veg grilling inspiration, didn’t realize that the veg char from a grill doesn’t have the same health issues as grilled meat