This herbaceous dressing adds a nice touch of freshness to summery grilled vegetables. If you want a bit more kick, increase the hot pepper flakes.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2014
- 2 sweet orange peppers
- 2 sweet yellow peppers
- 4 zucchinis cut lengthwise in 1/2-inch (1 cm) thick slices
- pinch each salt and pepper
- 1 cup packed fresh basil leaf
- 1/2 cup fresh parsley
- 1/3 cup fresh mint
- 1 clove garlic minced
- 1/4 teaspoon each salt and pepper
- pinch hot pepper flakes
- 1/4 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
MethodChimichurri Sauce: In food processor, pulse together basil, parsley, mint, garlic, salt, pepper and hot pepper flakes. Add oil, vinegar and 2 tbsp of water; pulse until mixture becomes smooth paste.
Halve, seed and core peppers; cut each half into thirds. Sprinkle peppers and zucchini with salt and pepper.
Place peppers and zucchini on greased grill over medium-high heat; close lid and grill, turning once, until tender, 12 to 15 minutes. Brush vegetables with half of the chimichurri sauce; serve with remaining sauce.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 106 mg
- Sugars 6 g
- Protein 3 g
- Calories 125.0
- Total fat 10 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
- Iron 14.0
- Folate 29.0
- Calcium 5.0
- Vitamin A 29.0
- Vitamin C 238.0