Grilled Chimichurri Vegetables Recipe
View original ↗
Foodie Crush · by Heidi Larsen★ 4.5 (29)

Grilled Chimichurri Vegetables Recipe

NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 6%
CARBS 14G28% OF CAL
5G FIBER0G ADDED6G INTRINSIC3G OTHER6G TOTAL SUGAR
FAT 17G74% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled vegetables from Argentinian tradition served with a vibrant chimichurri sauce made from parsley, cilantro, and garlic. Serve warm or at room temperature as a versatile side dish.

sidedairy freegluten freeveganvegetarian
View the full recipe on Foodie Crush →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 cup fresh Italian flat-leaf parsley (leaves only, stems removed)
  • 1/4 cup fresh cilantro (leaves only, stems removed)
  • 1/4 cup fresh oregano (leaves only, stems removed)
  • 1/3 cup roughly chopped red onion or shallots
  • 3 cloves garlic (peeled)
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 2 portabella mushrooms
  • 1 eggplant
  • 1 zucchini
  • 1 yellow squash
  • 1 red onion
  • 1 bunch thick asparagus
  • 1 red bell pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
PREP
30M
SODIUM
889MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.