our receipes


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


(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
Cuisine: Argentinean
Servings: 6
Calories: 215 kcal

  • 1 zucchini
  • 1 eggplant
  • 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

Slow-grill vegetables

  • 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.