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Grilled Veggies with Chimichurri Sauce

Grilled veggies with chimichurri sauce—smoky, char-marked zucchini, bell peppers, eggplant, and onion topped with a herby emerald chimichurri that’s roughly chopped, not smooth. A vibrant vegetable grill platter that works as a summer BBQ side or anytime topping.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Argentine-American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 3 zucchini Slice lengthwise.
  • 2 red bell peppers Quarter them.
  • 1 eggplant Slice 1/2 inch thick.
  • 2 red onions Slice into rounds.
  • 2 tbsp olive oil For brushing the vegetables.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Chimichurri Sauce
  • 1 cup fresh parsley Packed.
  • 0.25 cup fresh cilantro
  • 4 garlic Cloves.
  • 0.33 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make chimichurri sauce
  1. Blend fresh parsley, fresh cilantro, garlic, olive oil, and red wine vinegar until roughly chopped, not fully smooth.
  2. Add dried oregano, red pepper flakes, salt, and black pepper, then blend again briefly and set aside.
Grill the vegetables
  1. Brush the zucchini, red bell peppers, eggplant, and red onions with olive oil, then season all over with salt and black pepper.
  2. Preheat the grill to medium-high and oil the grates to prevent sticking.
  3. Grill the bell peppers for 4–5 minutes per side until char marks form and the peppers are tender.
  4. Grill the zucchini for 3–4 minutes per side until char marks form and the zucchini is tender.
  5. Grill the eggplant for 3–4 minutes per side until char marks form and the eggplant is tender.
  6. Grill the onion rounds for 3 minutes per side until they show char marks and are tender.
Serve
  1. Arrange the grilled vegetables on a large serving platter as they come off the grill.
  2. Spoon chimichurri generously over all the vegetables.
  3. Serve immediately at any temperature.

Notes

For the best texture, chop or blend the chimichurri just until roughly broken down so it stays vibrant and herby instead of turning fully smooth. Refrigerate leftovers in a sealed container for up to 3 days; rewarm the vegetables briefly if you like. Freezing is not recommended since fresh herbs lose brightness after thawing. Dietary swap: use a dairy-free/egg-free option is already satisfied; for a lighter platter, brush the vegetables with 1 tbsp olive oil total and add a splash of vinegar to the chimichurri for extra punch without increasing calories.