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Grilled Summer Veggies

Servings: 4

Ingredients

  • Ingredients:
  • 1 red bell pepper seeded and cut into 4 pieces
  • 1 yellow bell pepper seeded and cut into 4 pieces
  • 1 large red onion sliced into thick rounds
  • 1 medium eggplant sliced into rounds or wedges
  • 2 medium zucchini sliced into thick slices
  • 1 bunch fresh asparagus ends trimmed
  • sea salt and ground black pepper to taste
  • Homemade Chimichurri Sauce:
  • 1 bunch fresh parsley trimmed of thick stems
  • 1/2 bunch of fresh cilantro trimmed of thick stems
  • 3 fresh garlic cloves
  • 1 red chili or jalapeño seeded
  • 1/4 cup extra virgin olive oil or avocado oil
  • 2 Tbsps white wine vinegar or apple cider vinegar
  • sea salt and freshly ground black pepper to taste

Instructions

  • Be sure to cut your veggies in large enough pieces so they won't fall through the grill grates, or use a special vegetable grill basket.
  • Prep all your veggies and preheat an outdoor grill or a grill pan over medium heat.
  • In a small food processor, add the parsley, cilantro, garlic, and the pepper.
  • Process until minced. Alternatively, you can chop it very thinly by hand.
  • Then add the oil and vinegar and pulse a few more times to combine. Season with sea salt and pepper to your taste. Pulse one last time and set aside.
  • Place all of your prepared veggies in a large bowl and add half of your fresh chimichurri sauce.
  • Use your clean hands to toss until well coated. Allow to marinate for a few minutes.
  • Place your veggies on the hot grill pan, grill, or grilling basket, and flip them constantly for about 5-6 minutes until nicely charred and tender, but still crisp to the bite. Set each veggie on a platter as they are ready. Smaller veggies will finish grilling faster than the larger/thicker ones.
  • Serve while hot with your remaining homemade chimichurri sauce.