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Grilled Veggies with Chimichurri Sauce

Grilled vegetables chimichurri that coats char-marked zucchini, bell peppers, eggplant, and onion in a smoky, herby green sauce. Quick grilling gives tender centers with vibrant char edges, then everything gets blanketed in chimichurri for a fresh finish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Argentine-American
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 3 zucchini Slice lengthwise.
  • 2 red bell peppers Quarter them.
  • 1 eggplant Slice into 1/2 inch thick pieces.
  • 2 red onions Slice into rounds.
  • 2 tbsp olive oil For brushing the vegetables.
  • salt and pepper To taste.
Chimichurri Sauce
  • 1 cup fresh parsley Packed.
  • 0.25 cup fresh cilantro
  • 4 clove garlic Use 4 cloves.
  • 0.3333 cup olive oil For the sauce.
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • salt and pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the chimichurri
  1. Blend the fresh parsley, fresh cilantro, garlic, olive oil, red wine vinegar, dried oregano, and red pepper flakes until roughly chopped, not fully smooth. Taste and adjust salt and pepper, then set aside.
Grill the vegetables
  1. Brush the zucchini, red bell peppers, eggplant, and red onions with olive oil, then season with salt and pepper. Make sure every surface is coated for good charring.
  2. Preheat the grill to medium-high and oil the grates. Grill the bell peppers 4–5 minutes per side, zucchini and eggplant 3–4 minutes per side, and onion rounds about 3 minutes per side until char marks form and vegetables are tender.
  3. Arrange the grilled vegetables on a large serving platter as they come off the grill. Spoon chimichurri generously over everything right away.
  4. Serve immediately at any temperature. The sauce stays vibrant and the vegetables keep their char-kissed edges.

Notes

Pro tip: For the strongest flavor and best texture, stop blending while the chimichurri is still visibly chopped so you get herbal bite instead of a smooth green purée. Refrigerate leftovers in a covered container up to 3 days; rewarm the vegetables briefly or serve them cold, and spoon fresh chimichurri over right before eating. Freezing is not recommended for the sauce. Dietary swap: for a lower-fat option, reduce olive oil in the chimichurri to 2 tbsp (the flavor will be a bit sharper).