Grilled vegetables with chimichurri sauce

Grilled vegetables are always a hit, especially at summer barbecues. But add a flavorful chimichurri sauce, and you have a dish that is both simple and spectacular. The vibrant green color of the sauce combined with the roasted tones of the vegetables makes this a feast not only for the taste buds, but also for the eyes.

Author	Suzanne
People	4
Cooking time	3 to 4 minutes
Prep time	15 minutes

Ingredients:

For the vegetables:

• 2 courgettes, sliced
• 2 red peppers, cut into wide pieces
• 1 eggplant, sliced
• 1 red onion, quartered
• Olive oil
• Salt and pepper to taste

For the chimichurri:

• 1 bunch of flat-leaf parsley, finely chopped
• 4 cloves garlic, finely chopped
• 1 red chili pepper, finely chopped (seeds removed for less heat)
• 1 teaspoon dried oregano
• 4 tablespoons red wine vinegar
• 120 milliliters olive oil
• Salt and pepper to taste

Preparation:

1. For the chimichurri: Combine the parsley, garlic, chili, oregano, red wine vinegar, and olive oil in a bowl. Season with salt and pepper. Let sit for a few moments to allow the flavors to mingle.
2. For the vegetables: Heat the grill or barbecue to medium heat. Lightly brush the vegetables with olive oil and sprinkle with salt and pepper.
3. Grilling: Place the vegetables on the grill and grill until tender and lightly charred on the edges. This usually takes 3 to 4 minutes per side, depending on the thickness of the vegetables.
4. Serving: Serve the grilled vegetables on a platter and drizzle with the chimichurri sauce, or serve the sauce on the side.