Time and Servings:

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 4 servings

Nutrition (per serving):

  • Calories: 180 kcal
  • Protein: 2g
  • Fat: 16g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 180mg

Ingredients:

  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 4 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp red pepper flakes
  • Salt and pepper, to taste
  • Assorted vegetables (zucchini, bell peppers, mushrooms)

Instructions:

  1. Make Chimichurri:
    • In a medium bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes.
    • Stir well and season with salt and pepper to taste. Let sit for 10 minutes to meld flavors.
  2. Grill Vegetables:
    • Preheat the grill to medium heat.
    • Slice zucchini, bell peppers, and mushrooms. Brush with olive oil and season with salt and pepper.
    • Grill for 5-7 minutes, turning occasionally, until tender and lightly charred.
  3. Serve:
    • Arrange grilled vegetables on a serving platter.
    • Drizzle generously with chimichurri sauce and serve immediately.

Tips for Success:

  • Custom Vegetables: Feel free to substitute with other vegetables like asparagus, eggplant, or carrots.
  • Storage: Chimichurri can be made ahead and stored in the fridge for up to 3 days.
  • Spice Adjustment: Add more red pepper flakes for an extra kick or omit for a milder version.

Wine, Cocktail, Drink Pairing:

  • Pair with a bold Malbec or a crisp Sauvignon Blanc to complement the zesty flavors of the chimichurri.