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Grilled Veggies with Chimichurri Sauce

Grilled vegetables with chimichurri sauce featuring char-marked zucchini, bell peppers, eggplant, and red onion topped with a smoky, herby emerald-green sauce. Blend the chimichurri roughly chopped for texture, then grill until tender with defined grill marks for a standout summer BBQ side.
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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: 230
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 3 zucchini Sliced lengthwise
  • 2 red bell peppers Quartered
  • 1 eggplant Sliced 1/2 inch thick
  • 2 red onions Sliced into rounds
  • 2 tbsp olive oil For brushing vegetables
  • salt and pepper To taste
Chimichurri Sauce
  • 1 cup fresh parsley Packed
  • 0.25 cup fresh cilantro
  • 4 garlic Cloves
  • 0.3333 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • salt and pepper To taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make chimichurri
  1. Blend fresh parsley, fresh cilantro, garlic, olive oil, red wine vinegar, dried oregano, and red pepper flakes until roughly chopped, not fully smooth, for visible herb and garlic texture.
  2. Taste and adjust with salt and pepper, then set chimichurri aside while you grill.
Grill the vegetables
  1. Brush zucchini, red bell peppers, eggplant, and red onions with olive oil, then season generously with salt and pepper.
  2. Preheat the grill to medium-high and lightly oil the grates until hot and ready to sizzle.
  3. Grill red bell peppers for 4–5 minutes per side until tender with distinct char marks.
  4. Grill zucchini and eggplant for 3–4 minutes per side until tender with char marks forming.
  5. Grill red onion rounds for about 3 minutes per side until they soften and show grill marks.
Serve
  1. Arrange the grilled vegetables on a large serving platter immediately as they come off the grill.
  2. Spoon chimichurri generously over everything so it blankets the vegetables, then serve immediately at any temperature.

Notes

Pro tip: keep the chimichurri roughly chopped so it stays bright and textured rather than turning into a smooth paste. Refrigerate leftovers in an airtight container up to 3 days; reheat vegetables briefly or serve chilled with extra chimichurri. Freezing isn’t recommended for the fresh-herb texture. Dietary swap: for a lower-oil version, reduce olive oil in the chimichurri by half and add 2–3 tbsp water to maintain spreadable consistency.