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easy chimichurri grilled vegetables recipe: Simple Argentine Side Dish
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easy chimichurri grilled vegetables recipe: Simple Argentine Side Dish

A colorful, Argentine-inspired grilled vegetable side dish finished with a fresh parsley, garlic, vinegar, and olive oil chimichurri sauce. It is easy enough for weeknight grilling and flavorful enough for a cookout.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4

Ingredients

  • 2 medium zucchini cut lengthwise into 1/2-inch-thick planks (about 1 lb / 450 g)
  • 2 bell peppers seeded and cut into wide strips (about 12 oz / 340 g)
  • 1 medium red onion cut into 1/2-inch-thick rounds (about 8 oz / 225 g)
  • 8 oz whole cremini or button mushrooms stems trimmed (225 g)
  • 2 tbsp olive oil for the vegetables (30 mL)
  • 1/2 tsp kosher salt for the vegetables (3 g)
  • 1/4 tsp freshly ground black pepper for the vegetables (0.5 g)
  • 1/2 cup packed finely chopped fresh flat-leaf parsley for the chimichurri (20 g)
  • 3 garlic cloves finely minced or grated (about 9 g)
  • 1 tsp dried oregano 1 g
  • 1/4 tsp crushed red pepper flakes or to taste (0.5 g)
  • 3 tbsp red wine vinegar 45 mL
  • 1/3 cup extra-virgin olive oil for the chimichurri (80 mL)
  • 1/2 tsp kosher salt for the chimichurri (3 g)

Instructions

  • Preheat a clean outdoor grill or grill pan to medium-high heat, about 400 to 450°F (205 to 230°C). Lightly oil the grill grates if needed to help prevent sticking.
  • In a medium bowl, stir together the parsley, garlic, oregano, red pepper flakes, red wine vinegar, 1/3 cup olive oil, and 1/2 teaspoon salt. Set the chimichurri aside while you grill the vegetables.
  • Place the zucchini, bell peppers, red onion, and mushrooms on a large tray. Drizzle with 2 tablespoons olive oil, then season with 1/2 teaspoon salt and the black pepper. Toss gently until coated.
  • Grill the vegetables in a single layer, working in batches if necessary. Grill zucchini and peppers for 3 to 5 minutes per side, onion rounds for 4 to 6 minutes per side, and mushrooms for 6 to 8 minutes total, turning occasionally. Cook until tender with browned grill marks; move vegetables to a cooler area of the grill if they brown too quickly.
  • Transfer the grilled vegetables to a serving platter. Spoon about half of the chimichurri over the warm vegetables and serve the remaining sauce alongside. Use a clean spoon for any sauce you plan to save.