Chimichurri Grilled Vegetables Recipe

Recipe Category: Vegan

Chimichurri Grilled Vegetables Recipe


Makes 4 servings

  • 2 medium shallots, quartered
  • 3 garlic cloves, crushed
  • 1/3 cup fresh parsley leaves
  • 1/4 cup fresh basil leaves
  • 2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1/2 cup olive oil
  • 1 medium red onion, halved lengthwise, then quartered
  • 1 medium sweet potato, peeled and cut into 1/2-inch slices
  • 1 large red or yellow bell pepper, cut into 1 1/2-inch pieces
  • 2 small zucchini, cut diagonally into 1/2-inch thick slices
  • 2 ripe plantains, halved lengthwise, then cut in half horizontally


  1. Preheat the grill
  2. In a blender or food processor, combine the shallots and garlic and process until minced
  3. Add the parsley, basil, thyme, salt and pepper and pulse until finely minced
  4. Add the lemon juice and olive oil and process until well blended
  5. Transfer to a small bowl
  6. Brush the vegetables with the chimichurri sauce and place them on the grill
  7. Turn the vegetables in the same order you put them on the grill
  8. Brush the vegetables with more of the chimichurri sauce and continue to grill until the vegetables are tender, about 10 to 15 minutes for everything but the plantains, which should be done in about 7 minutes
  9. Serve hot, drizzled with the remaining sauce
  10. Roasted Chimichurri Vegetables
  11. Toss the onion and sweet potato slices with olive oil and place them in a 9 x 13-inch baking dish
  12. Roast in a 400°F oven for 30 minutes
  13. Add the remaining vegetables and the chimichurri sauce and toss to combine
  14. Return to the oven and roast another 30 minutes or until all the vegetables are tender, turning once about halfway through, so the vegetables brown nicely all over

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