Grilled vegetables with chimichurri sauce


Author: Suzanne van Souvy

Persons: 4

Temperature: 1

Cooking time: 3 to 4 minutes

Prep time: 15 minutes


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


  1. For the chimichurri -

    Combine the parsley, garlic, chili pepper, oregano, red wine vinegar and olive oil in a bowl. Season with salt and pepper. Let it sit for a while so the flavors can blend well.

  2. For the vegetables -

    Heat the grill or barbecue over medium heat. Brush the vegetables lightly with olive oil and sprinkle with salt and pepper.

  3. Grilling -

    Place the vegetables on the grill and roast until tender and slightly charred on the edges. This usually takes 3 to 4 minutes per side, depending on the thickness of the vegetables.

  4. To serve -

    Serve the grilled vegetables on a platter and drizzle them with the chimichurri sauce, or serve the sauce on the side.

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