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Grilled Vegetables with Chimichurri Sauce | foodiecrush.com #vegetables #grilled #chimichurri #herbs

Grilled Vegetables with Chimichurri Sauce

This easy Argentinian chimichurri sauce adds loads of garlic and herb flavor to smoky grilled vegetables. Choose any assortment of vegetables you love, season simply with olive oil and salt and pepper, grill, then add spoonfulls of chimichurri sauce for a side dish that can be served warm or at room temperature.

Course Side Dish
Cuisine Mediterranean
Keyword vegetables
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8
Calories 215 kcal

Ingredients

For the Chimichurri Sauce

  • 1 cup fresh Italian flat-leaf parsley leaves only, stems removed
  • 1/4 cup fresh cilantro leaves only, stems removed
  • 1/4 cup fresh oregano leaves only, stems removed
  • 1/3 cup roughly chopped red onion or shallots
  • 3 cloves garlic peeled
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1/4 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

  1. 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

  1. Get the full set of instructions for the best easy grilled vegetables here.

Recipe Notes

Make the chimichurri sauce ahead of time and refrigerate for 1-3 days before serving. 

Feel free to omit the cilantro or oregano in the chimichurri sauce, and make up the amount by using the Italian parsley instead. 

Nutrition Facts
Grilled Vegetables with Chimichurri Sauce
Amount Per Serving (1 cup)
Calories 215 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 1179mg51%
Potassium 591mg17%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 7g8%
Protein 4g8%
Vitamin A 1730IU35%
Vitamin C 46.1mg56%
Calcium 71mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.