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Grilled Veggies with Chimichurri Sauce

Grilled vegetables chimichurri featuring char-marked zucchini, bell peppers, eggplant, and onion blanketed in a vibrant emerald green herb sauce. This grilled veggie platter delivers smoky, tender vegetables with a roughly chopped chimichurri texture for bold flavor in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Argentine-American
Calories: 236
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 3 zucchini
  • 2 red bell peppers
  • 1 eggplant
  • 2 red onions
  • 2 tbsp olive oil
  • salt to taste
  • black pepper to taste
Chimichurri Sauce
  • 1 cup fresh parsley packed
  • 0.25 cup fresh cilantro
  • 4 garlic cloves
  • 0.33 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the chimichurri
  1. Blend parsley, cilantro, garlic, olive oil, red wine vinegar, dried oregano, and red pepper flakes until roughly chopped, not fully smooth; adjust with salt and pepper, then set aside.
Grill the vegetables
  1. Brush zucchini, bell peppers, eggplant, and red onions with olive oil, then season all over with salt and pepper.
  2. Preheat the grill to medium-high and oil the grates.
  3. Grill bell peppers for 4–5 minutes per side until char marks form and they are tender.
  4. Grill zucchini and eggplant for 3–4 minutes per side until char marks form and they are tender.
  5. Grill onion rounds for about 3 minutes per side until char marks form and they are tender.
  6. Arrange the grilled vegetables on a large serving platter as they come off the grill.
  7. Spoon chimichurri generously over all the vegetables, ensuring the charred surfaces are well coated.
  8. Serve immediately at any temperature.

Notes

Pro tip: keep the chimichurri roughly chopped so it looks vibrant and clings to the grilled vegetables instead of turning fully smooth. Refrigerate leftovers in a covered container up to 3 days; rewarm vegetables briefly or serve chilled. Freezing chimichurri can dull the fresh-herb flavor, so it’s best not to freeze. For a dairy-free swap, this recipe is already dairy-free; for lower-sodium, use less salt and rely on the vinegar and pepper flakes for brightness.