Recipes
Global

Chimichurri Veg Grill

A smoky grilled vegetable platter topped with a bright herbal chimichurri sauce.

Ingredients

  • Bell peppers
  • Zucchini
  • Tomatoes
  • Onions
  • Mushrooms
  • Corn (optional)
  • Chimichurri: 1 cup parsley, ¼ cup oregano, 2–3 garlic cloves, olive oil, vinegar or lemon, salt, chili flakes

Method

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Swaps & variations

  • Herb swap: cilantro or basil
  • Citrus version: replace vinegar with lemon
  • Spicy: add fresh chili

Storing & freezing

Grilled veg: refrigerate 3–4 days. Chimichurri: keeps 1–2 weeks refrigerated; freezes well.

Grow it yourself

  • Moist, rich soil; partial shade okay. Parsley
  • Hardy perennial; poor soil acceptable. Oregano
  • Loves full sun and compost-rich soil. Zucchini
  • Need heat and consistent moisture. Peppers
  • Best planted in blocks.,Heavy feeder — add compost. Corn
  • Deep water weekly; trellis for airflow. Tomatoes
  • Marigolds deter nematodes.
  • Neem oil protects pepper leaves.
  • Basil improves tomato growth and repels insects.
  • Pick when glossy. Peppers
  • Best at 6–8 inches. Zucchini
  • Deep red and fragrant. Tomatoes
  • Silks brown and kernels milky. Corn
  • Harvest before flowering for richest oils. Herbs

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