Grilled Vegetables with Jalapeno Chimichurri
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Grilled veggies are perfectly charred and tender, featuring a mix of seasonal vegetables seasoned with herbs and olive oil. This simple, flavorful side highlights the natural sweetness and smokiness of the vegetables. Serve with Jalapeño Chimichurri.
Total Time
30 minutes
Serving Size
Makes 8 Servings
2
zucchini, thickly sliced on diagonal
2
summer squash, thickly sliced on diagonal
1
red bell pepper, cut into large slices
1
orange bell pepper, cut into large slices
6
ounces green beans
6
ounces brussels sprouts, halved
8
small carrots, peeled and halved
1
red onion, cut into wedges with root intact
Cherry tomatoes, on vine
Olive oil, salt and pepper
1
Heat grill to high.
2
In large bowl, toss zucchini, summer squash, red bell pepper, orange bell pepper, green beans, brussels sprouts, carrots and red onion with enough olive oil to coat. Season with salt and pepper.
3
Place tomatoes on grill. Brush with oil. Grill 2 to 3 minutes or until blistered and slightly charred. Remove from grill.
4
Add remaining vegetables directly to grill or on a grill pan. Cook 5 to 7 minutes, or until grill marked on all sides, removing vegetables to a platter as they are tender.
5
Serve with Jalapeño Chimichurri.
Nutrition information not available.
Product information not available.
