Grilled Veggies with Creamy Chimichurri Sauce
Hello & Happy Friday!!
Let’s talk veggies! One thing that clients struggle with most, is getting veggies on their plate. If there is one word of advice that I have, it’s that preparation is everything and a fab sauce will take you far. It’s easy to find anything underwhelming if not done right.
Grilling
When it comes to summer, it’s all about grilling. Believe it or not, grilling veggies is the vest way to go when it comes to deriving flavor. I swear, even veggies I’m less fond of, throw it on a grill with a fab sauce and I’m all about it.
The Sauce
When it comes to sauces, you can’t go wrong. Find your base, which is typically sour cream and a lil olive oil, citrus and herbs and you have a great pairing for countless dishes. One of my absolute favorite sauces? Chimichurri! I discovered this sauce back in 2006 while in Miami and never looked back. It’s herby, citrusy, and ironically when I featured tacos with it in 2014, there was little to no recipes online for it! Today, it’s everywhere. What’s also fab about this sauce? You can turn it into a creamy sauce versus the traditional vinaigrette!
What I love about this recipe? Everything. It’s quick, easy, colorful, perfect for any season, the sauce can be served with countless dishes, you can pair this dish with a protein if desired, it’s citrusy with a hint of heat, you can switch up the veggies, and it will turn a veggie hater into a lover in minutes!
I can’t recommend this dish more than enough, you have to try my staple Grilled Veggies with Creamy Chimichurri !!
Why this recipe is great:
Quick
Easy
Veggie packed
Flavor packed
Perfect for any season
The sauce is everything!
Pair with a protein if desired
Grilled Veggies with Creamy Chimmichurri Sauce
- Total Time: 25 minutes
- Yield: Serves 4-6 1x
Ingredients
Creamy Chimichurrri:
- 1 cup parsley leaves
- 1/2 cup cilantro leaves
- 2 cloves garlic, minced
- 2 tbsp fresh oregano
- 1/3 cup vegan sour cream
- 1/3 cup + 1 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp red wine vinegar (optional)
- 1/2 tsp red pepper flakes
- Salt + pepper
Veggies:
- 3 Bell peppers
- 2 Zucchinis
- 1 Red onion
- 2 tbsp avocado oil
- Salt + Pepper
Instructions
- Make the dressing: Place everything in a food processor with a good pinch of salt. Blend until smooth. It may take 2-3 minutes. Between blending scrape down the sides to get everything. Adjust the seasonings and consistency as desired. Makes about 1 cup+
- Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
- Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
- Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Cut zucchini lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don’t fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
- Grill zucchini for about 3 to 4 minutes per side. As they are done, remove to a serving platter.
- Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle creamy chumichurri sauce over the vegetables. Sprinkle chopped cilantro. Serve lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
