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Chimichurri Veg Grill
A smoky grilled vegetable platter topped with a bright herbal chimichurri sauce.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 2.
Ingredients
- 2 bell peppers
- 2 zucchini
- 2 tomatoes
- 1 onion
- 200g mushrooms
- Corn (optional)
- Chimichurri: 1 cup parsley, ¼ cup oregano, 2–3 garlic cloves, 4 tbsp olive oil, vinegar or lemon, salt, chili flakes
Cooking Steps
Prep vegetables
Slice peppers, zucchini, onions, and tomatoes. Leave corn whole.
Grill
Brush vegetables with oil; grill until charred and tender.
Make chimichurri
Blend parsley, oregano, garlic, olive oil, vinegar, chili flakes, salt.
Assemble
Arrange vegetables on platter and spoon chimichurri generously over top.
Serve
Best warm with crusty bread.
Optional Enhancements
- Herb swap: cilantro or basil
- Citrus version: replace vinegar with lemon
- Spicy: add fresh chili
Plant & Growing Tips
Parsley
- Moist, rich soil; partial shade okay.
Oregano
- Hardy perennial; poor soil acceptable.
Zucchini
- Loves full sun and compost-rich soil.
Peppers
- Need heat and consistent moisture.
Corn
- Best planted in blocks.
- Heavy feeder, so add compost.
Tomatoes
- Deep water weekly; trellis for airflow.
Natural Pest Control
- Marigolds deter nematodes.
- Neem oil protects pepper leaves.
- Basil improves tomato growth and repels insects.
Harvest
Peppers
- Pick when glossy.
Zucchini
- Best at 6–8 inches.
Tomatoes
- Deep red and fragrant.
Corn
- Silks brown and kernels milky.
Herbs
- Harvest before flowering for richest oils.
Storing & Freezing
Grilled veg: refrigerate 3–4 days. Chimichurri: keeps 1–2 weeks refrigerated; freezes well.
