Chimichurri Grilled Veggies

You can’t beat the taste of these Chimichurri Grilled Veggies, especially when you’re short on time in the week.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh coriander, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tsp red pepper flakes
• 1/2 tsp ground cumin
• 1 courgette, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into thick slices
• 1 small aubergine, sliced into rounds
• 1 cup cherry tomatoes
• 1 cup mushrooms, halved or thickly sliced
• 1 bunch asparagus, trimmed
• 1-2 tbsp olive oil

Instructions

1. In a bowl, combine the finely chopped parsley, coriander, minced garlic, red wine vinegar, olive oil, red pepper flakes, cumin, salt, and black pepper. Mix well and set aside.
2. Preheat your grill pan to medium-high heat. Toss the courgette, bell peppers, onion, aubergine, cherry tomatoes, mushrooms, and asparagus in olive oil, salt, and pepper until they are evenly coated.
3. Place the vegetables on the grill pan. Cook for about 2-3 minutes per side, or until they are tender and have nice grill marks. Cherry tomatoes will take slightly less time; grill them until they just start to blister.
4. Transfer the grilled vegetables to a large bowl. Drizzle the prepared chimichurri sauce over the warm vegetables and toss to coat them evenly.

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