Choose any assortment of vegetables you love, season simply with olive oil, salt and pepper, grill, then add spoonfulls of chimichurri sauce for a side dish that can be served warm or at room temperature
GRILLED VEGETABLES WITH CHIMICHURRI BIONDI
(Best served warm or at room temperature)
Total Time 40 mins
Cook Time: 15 mins
Marinating: 8 hrs – Resting Time 10 mins
Prep Time: 25 mins
Course: Side Course
Calories: 215 kcal
1 yellow squash
1 red bell pepper
1 yellow bell pepper
1 red onion
2 portabella mushrooms
1 bunch thick asparagus
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Get your grill MEDIUM HOT. You want the veggies to sear slowly to develop the right taste. We recommend a 350 – 400 degree grill if you have a thermometer.
Slice up fresh vegetables and toss them on the grill for a simple mezze-ish platter side.
Allow the vegetables to slow roast for about 15-20 minutes.
Flip and continue to cook for another 15-20 minutes.
Transfer to a plate, add spoonfuls of chimichurri sauce and then cover with foil.
Let rest for 5-10 minutes.
Serve warm or wait until the vegetables are at room temperature.
Just remember: Add spoonfuls of our bright and zesty chimi for a serious flavor boost.
Adding our tangy homemade chimichurri sauce to the savory flavors of grilled vegetables perks up and adds to the delicious gusto that comes along with cooking them over the fire.
Grilling coaxes out every bit of deep, roasted, sweetness from any plain old veg. The concentrated heat brings out a lush, smoky char to each deliciously addicting bite.
You can add these veggies to a healthy pasta salad (with avocado!?) or add them to hearty Mediterranean grain bowls.