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.