The herbaceous dressing adds an aromatic freshness to summery
grilled vegetables. Increase the hot pepper flakes for a spicier bite.
HANDS-ON TIME
15 minutes
TOTAL TIME
25 minutes
MAKES
6 servings
INGREDIENTS
CHIMICHURRI SAUCE:
- 1 cup packed fresh basil leaves
- ½ cup fresh parsley leaves
- ⅓ cup fresh mint leaves
- 1 clove garlic, minced
- ¼ tsp each salt and pepper
- pinch hot pepper flakes
- ¼ cup extra-virgin olive oil
- 1 tbsp red wine vinegar
GRILLED VEGETABLES:
- 4 sweet red, yellow or orange peppers (or a combination)
- 4 zucchini, cut lengthwise in ½-inch (1 cm) thick slices
- pinch each salt and pepper
PREPARATION
CHIMICHURRI SAUCE:
- In a food processor, pulse together basil, parsley, mint, garlic, salt, pepper and hot pepper flakes.
- Add oil, 2 tbsp water and vinegar to the mixture.
- Pulse the mixture until it becomes a smooth paste.
- Set the sauce aside.
GRILLED VEGETABLES:
- Halve and seed peppers; cut each half into thirds.
- Sprinkle peppers and zucchini with salt and pepper.
- Place peppers and zucchini on a greased grill over medium-high heat.
- Close the lid and grill the vegetables, turning them once, until they are tender (12 to 15 minutes).
- Brush the vegetables with half of the chimichurri sauce.
- Serve the vegetables with the remaining sauce.
NUTRITIONAL INFORMATION, PER SERVING: about 125 cal, 3 g pro, 10 g total fat (1 g
sat. fat), 9 g carb, 3 g fibre, 0 mg chol, 106 mg sodium, 539 mg potassium. % RDI:
5% calcium, 14% iron, 29% vit A, 238% vit C, 29% folate.
TIP FROM THE TEST KITCHEN
Chimichurri is a classic Argentinean sauce that also pairs
deliciously with grilled meat or fish.
