Argentinean Grilled Vegetable Platter with Chimichurri (Barbecue and Grilling)

 

                Chimichurri gives distinction to this platter of seasonal grilled vegetables. Grill all the vegetables simultaneously, timing it so that they all come off the grill at the same time.

Serves 6 to 8

• 4 lbs (2 kg) mixed seasonal garden vegetables ( such as zucchini, yellow summer squash, romaine, tomatoes, eggplant and onions)
• Olive oil
• Sea salt and fresh ground black pepper
• 1 recipe Chimichurri (recipe below)

1. Halve zucchini, squash and romaine lengthwise ; cut tomatoes, eggplant and onions into 1-inch (2.5 cm) thick slices.
2. Brush the cut side of the romaine with olive oil ; brush the other vegetables with oil on both sides.
3. Season to taste with salt and pepper ; set aside.
4. Prepare a hot fire in your grill.
5. Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.
6. 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.
7. Grill tomatoes on one side for 3 to 4 minutes, until charred.
8. Arrange vegetables on a platter and drizzle with chimichurri.

Chimichurri

• 12 cloves garlic, chopped
• 1½ cups olive oil
• 1½ cups red wine vinegar
• ¾ cup chopped fresh parsley
• 2 teaspoons dried oregano
• 2 teaspoons hot pepper flakes
• 1 teaspoon sea salt
• 1 teaspoons fresh black pepper

1. In a bowl, combine all the ingredients ; cover and let stand at room temperature for 1 day.

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