Grilled Vegetables With Chimichurri Sauce Grilled Vegetables With Chimichurri Sauce

Food styling by Noah Witenoff | Prop styling by Sabrina Linn Image by: Jeff Coulson

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.

  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 6 servings


Chimichurri Sauce:


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
Share X
Lunch & Dinner

Grilled Vegetables With Chimichurri Sauce