Argentine Chimichurri Grilled Vegetables

Ingredients

• 2 zucchini (sliced lengthwise)
• 2 bell peppers (red and yellow; quartered)
• 1 eggplant (sliced into 1/2-inch rounds)
• 1 bunch asparagus (trimmed)
• 8 oz halloumi cheese (omit for vegan; sliced)
• 3 tbsp olive oil
• salt and pepper, to taste
• Chimichurri: 1 cup flat-leaf parsley, 1/4 cup fresh oregano, 4 cloves garlic, 1/2 cup olive oil, 3 tbsp red wine vinegar, 1/2 tsp red pepper flakes, salt

Steps

1. 1

   Make chimichurri: pulse parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a food processor until finely chopped but not pureed.

2. 2

   Toss vegetables with olive oil, salt, and pepper.

3. 3

   Grill vegetables over medium-high heat: zucchini and eggplant 3-4 minutes per side, peppers 4-5 minutes per side, asparagus 2-3 minutes.

4. 4

   Grill halloumi slices for 2 minutes per side if using.

5. 5

   Arrange grilled vegetables on a platter and spoon chimichurri generously over everything.

6. 6

   Serve warm or at room temperature.