RecipesGlobal 
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
- 1
1
- 2
2
- 3
3
- 4
4
- 5
5
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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