300 Big & Bold Barbecue & Grilling Recipes by Karen Adler and Judith Fertig ($24.95, Robert Rose, 2009)
- 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
- 12 garlic cloves, chopped
- 1 1/2 cups olive oil
- 1 1/2 cups red wine vinegar
- 3/4 cup 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.