Grilled Vegetables With Chimichurri Sauce Grilled Vegetables With Chimichurri Sauce

Grilled Vegetables With Chimichurri Sauce image Image by: Grilled Vegetables With Chimichurri Sauce image Author: Canadian Living

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
Chimichurri Sauce:
  • 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


Chimichurri 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
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Grilled Vegetables With Chimichurri Sauce