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 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 8
Calories 215kcal
Equipment
Food processor or high speed blender
Ingredients
For the Chimichurri Sauce
1cupfresh Italian flat-leaf parsleyleaves only, stems removed
¼cupfresh cilantroleaves only, stems removed
¼cupfresh oregano leaves only, stems removed
⅓cuproughly chopped red onion or shallots
3clovesgarlicpeeled
½teaspoonred pepper flakes
½cupextra virgin olive oil
¼cupred wine vinegar
3tablespoonsfresh lemon juice
1teaspoonkosher salt
For the Grilled Vegetables
2portabella mushrooms
1eggplant
1 zucchini
1 yellow squash
1red onion
1bunchthick asparagus
1red bell pepper
2tablespoons extra virgin olive oil
1tablespoonkosher salt
1 tablespoonfreshly 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.
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.