Grilled Summer Veggies

We all know how fun it is to grill and cook outside throughout the summer, but how often do we think of grilling our veggies alongside the meat or fish?

Hopefully, this recipe gives you some inspiration to get out there grilling this weekend and cook your entire meal outside so that you can keep the heat out of the house!

The homemade chimichurri sauce takes it all up to another level and helps your veggies become the star of the show.

Chimichurri Sauce is one of my favorite sauces for EVERYTHING!

Consider doubling the recipe because chimichurri is FANTASTIC dolloped onto steak, chicken, or fish, too!

Do you use your BBQ grill year-round or just in the warmer months?

We tend to use our grill year-round, but it definitely gets fired up more often throughout the Summer! I’m REALLY looking forward to the upcoming warmer weather.

Vegetables are phenomenal when prepared this way, and it’s super fun to make as well!
With the high heat, caramelization occurs, and those dark-browned crispy edges are an edible crispy delight.

Here are a few more of our favorite grilling recipes you’ll want to try this summer:

Grilled Garden Zucchini

Chimichurri Marinated Chicken

Grilled Chicken and Summer Veggies

Grilled Juicy Lemon Chicken:

Shrimp Pineapple Bowls:

Grilled Watermelon Blue Cheese Salad:

4 servings

Ingredients:

• 1 red bell pepper, seeded and cut into 4 pieces

• 1 yellow bell pepper, seeded and cut into 4 pieces

• 1 large red onion, sliced into thick rounds

• 1 medium eggplant, sliced into rounds or wedges

• 2 medium zucchini, sliced into thick slices

• 1 bunch fresh asparagus, ends trimmed

• sea salt and ground black pepper, to taste

Homemade Chimichurri Sauce:

• 1 bunch fresh parsley, trimmed of thick stems

• 1/2 bunch of fresh cilantro, trimmed of thick stems

• 3 fresh garlic cloves

• 1 red chili or jalapeño, seeded

• 1/4 cup extra virgin olive oil or avocado oil

• 2 Tbsps white wine vinegar or apple cider vinegar

• sea salt and freshly ground black pepper, to taste

Instructions:

Be sure to cut your veggies in large enough pieces so they won’t fall through the grill grates, or use a special vegetable grill basket.

Prep all your veggies and preheat an outdoor grill or a grill pan over medium heat.

In a small food processor, add the parsley, cilantro, garlic, and the pepper.

Process until minced. Alternatively, you can chop it very thinly by hand.

Then add the oil and vinegar and pulse a few more times to combine.

Season with sea salt and pepper to your taste. Pulse one last time and set aside.

Place all of your prepared veggies in a large bowl and add half of your fresh chimichurri sauce.

Use your clean hands to toss until well coated. Allow to marinate for a few minutes.

Place your veggies on the hot grill pan, grill, or grilling basket, and flip them constantly for about 5-6 minutes until nicely charred and tender, but still crisp to the bite.

Set each veggie on a platter as they are ready. Smaller veggies will finish grilling faster than the larger/thicker ones.

Serve while hot with your remaining homemade chimichurri sauce.
Enjoy!
Rachel

 

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