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's 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 zucchini, sliced
• 2 red bell 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 of 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 of olive oil
• Salt and pepper to taste

Preparation

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 few moments to allow the flavors to blend.

For the vegetables

Preheat the grill or barbecue over medium heat. Lightly brush the vegetables with olive oil and season with salt and pepper.

Grilling

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

Serve

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