For the Chimichurri Sauce:
1. 1 cup fresh Italian flat-leaf parsley leaves only, stems removed
2. 1/4 cup fresh cilantro leaves only
3. 1/4 cup fresh oregano leaves only
4. 1/3 cup roughly chopped red onions or shallots
5. 3 cloves of garlic
6. 1/2 teaspoon red pepper flakes
7. 1/2 cup extra virgin olive oil
8. 1/4 cup red wine vinegar
9. 3 tablespoons fresh lemon juice
10. 1 teaspoon kosher salt
For the Grilled Vegetables:
2 Portabella mushrooms
1 Eggplant
1 Zucchini
1 Yellow Squash
1 Red Onion
1 bunch thick Asparagus
1 Red Bell Pepper
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Instructions:
For the Chimichurri Sauce:
1. To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar and lemon juice in a bowl or shake covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.
Prepping the Vegetables:
Slice the vegetables the same thickness so they cook at the same rate. Using a handheld mandoline to make the zucchini, squash, eggplant, and onion slices perfectly coordinate. Aim for slices that fall somewhere between 1/3 " and 1/2".
Don't worry about slicing the mushrooms, you can just grill them whole.
Slicing the veggies too thin will make them too tender and they will disintegrate on the grill.
Put oil on the vegetables BEFORE grilling. Follow the golden rule of grilling:
oil what you grill, not the grill itself. Drizzle the vegetables with olive oil then spread it evenly with your fingers. The mushrooms will absorb the oil quickly so work fast but don't fret too much about them, they'll produce plenty of their own juice.
Grill Vegetables:
Start your veggies over medium heat, about 350 degrees F to 450 degrees F. Lay long slices and asparagus crosswise over the grates so they don't fall through.
Close the grill lid and cook the vegetables undisturbed, flipping after 3-5 minutes. Closing the lid of your grill creates the same environment as an oven, baking the vegetables as they lightly char. Check their progress every few minutes and cook until softened and the vegetables have your preferred amount of char.
Remove from grill and serve with prepared Chimichurri Sauce! Enjoy!