Grilled Vegetable Platter with Chimichurri Sauce
With an abundance of colorful, charred grilled vegetable like asparagus, bell peppers, broccoli, tomatoes, sweet potatoes, and zucchini, this easy grilled vegetable platter and its zingy homemade herb sauce makes a great side dish to any protein. Cook time depends on the size and shape of each vegetable, but I’ll also add that most grills have hot spots that we can use to our advantage here. For example, you can place heartier vegetables that can handle high heat — like peppers and onions — near the back of the grill, where it’s often the hottest. The more surface area you give the vegetables for grill marks, the more flavor you’re going to get.
- Serves
- 6-8
Directions
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Heat grill to medium heat, about 400F.
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Prepare the vegetables by tossing in olive oil, salt, and pepper.
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Separate the vegetables by cook time.
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Place smaller vegetables in a grill basket.
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Grill for the following length of times, flipping halfway through the cook time.
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Potatoes: 15 minutes
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Bell peppers and onions: 8 to 10 minutes
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Zucchini, squash, eggplant, broccoli, large portobella mushrooms: 6 to 8 minutes
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Asparagus, tomatoes, cherry tomatoes: 4 to 5 minutes
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Prepare the chimichurri sauce: Place all chimichurri ingredients in a food processor or a bowl if finely chopped by hand. Season with 1 teaspoon salt and a 1/2 teaspoon ground black pepper. Pulse or stir to combine. Taste and season with additional salt or ground black pepper, as desired. Set aside for serving, or store in an airtight container in the refrigerator for up to 1 week.
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Arrange all the grilled veggies on a platter topped with the chimichurri sauce.
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Serve warm or at room temperature with optional crushed red pepper flakes.
From Shawnie's class “Summer Grilling: Plank Salmon & Grilled Vegetables with Chimichurri Sauce”
