300 Big & Bold Barbecue & Grilling Recipes by Karen Adler and Judith Fertig
- 4 lb mixed seasonal garden vegetables (such as zucchini, yellow summer squash, romaine, tomatoes, eggplant, and onions)
- Olive oil
- Sea salt and freshly ground black pepper
- 1 recipe chimichurri (recipe follows)
10 minutes prep time + sit time | Makes about 3 c
- 12 garlic cloves, chopped
- 11/2 c olive oil
- 11/2 c red wine vinegar
- 3/4 c chopped fresh parsley
- 2 tsp dried oregano
- 2 tsp hot pepper flakes
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
Halve zucchini, squash, and romaine lengthwise. Cut tomatoes, eggplant, and onions into 1-inch-thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.
Prepare a hot fire in your grill.
Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.
Place zucchini, squash, and romaine cut side down on the grill. Grill for about 4 minutes, until the cut side is charred and has nice grill marks.
Grill tomatoes on one side for 3 to 4 minutes, until charred.
Arrange vegetables on a platter and drizzle with chimichurri.
In a bowl, combine the garlic, olive oil, vinegar, parsley, oregano, hot pepper flakes, salt, and black pepper.
Cover and let stand at room temperature for 1 day. (If you don’t have time to let the chimichurri stand for a day, transfer it to a small saucepan and warm over low heat to about 120º for 1 to 2 minutes and then let stand for about 1 hour to blend.) Leftover chimichurri can be stored in the refrigerator for up to 2 weeks.