Grilled Vegetable Platter with Chimichurri

Ingredients

• 2 Zucchini, sliced lengthwise 1/2-inch thick
• 1 Eggplant, sliced into rounds
• 2 Red bell pepper, quartered
• 1 Red onion, thick rings
• 1 bunch Asparagus, trimmed
• 2 Portobello mushrooms, thick sliced
• 3 tbsp Avocado oil
• 1 tsp Kosher salt
• 1 ½ cups Flat-leaf parsley, finely chopped
• ½ cup Cilantro, finely chopped
• 4 cloves Garlic, minced
• 1 tsp Dried oregano
• ¾ tsp Red pepper flakes
• 3 tbsp Red wine vinegar
• 6 tbsp Extra-virgin olive oil

Method

1. Chimichurri first, so it has time to sit: stir the parsley, cilantro, garlic, oregano, pepper flakes, vinegar, olive oil and half a teaspoon of the salt together. Chopped by hand, never blended — a blender turns it into a bitter purée.
2. Toss the vegetables with the avocado oil, which takes grill heat without smoking, and the rest of the salt.
3. Grill in order of how long each takes: eggplant and peppers 5 minutes a side, zucchini and portobello 4, onion 4, asparagus 3.
4. Pile everything hot onto a board or platter and spoon a third of the chimichurri over immediately — hot vegetables absorb it.
5. Serve the rest of the sauce alongside. This is a meal with bread and beans, and a side with anything else.

Notes

✨ The restaurant touch

Salt the vegetables before they go on, dress them the second they come off. Both timings matter more than anything you do in between.

🧒 For the kids

Grilled peppers and zucchini go sweet. Serve the chimichurri on the side; the raw garlic is usually the objection.

🌿 From the garden

This is the recipe for the week in August when everything ripens at once.

🥡 Leftovers

Cold grilled vegetables with chimichurri on sourdough is one of the best sandwiches there is. Keeps 4 days.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.