We recently bought a little barbeque from some friends who were moving out of town. As of this morning, it was still sitting on the balcony, not yet set up, just begging to be used for a summer grill. Add to that the fact that our fridge is overflowing with vegetables AND this week’s Food Matters recipe was a Mixed Grill with Chimichurri… it was time to get the little BBQ cracking!
I have been so thrilled each weekend to pick up our CSA share and our market haul. We had kohlrabi and beets lined up on the floor because there was no room left in the fridge. What better way to use them all up than a fresh summer grill?!
I’m still grilling beginner, really, so our balcony setup is majorly exciting to me.
Chimichurri is my new favourite way to pack greens into my day. I can’t get over how delicious it is – how had I not discovered it sooner?! I want to put it on everything. I can’t get enough cilantro as it is, so this sauce really does it for me. It’s so light and refreshing and can be dolloped on top of just about anything – vegetables, rice, beans, fish, meat.
Traditional chimichurri is an Argentinian herb sauce, usually made with parsley, but oh so versatile. I made mine with cilantro and mint from our garden.
Many thanks to Lexi for choosing such quick, simple, and supremely flavourful recipe that will definitely be entering our rotation!
GRILLED VEGETABLES WITH CHIMICHURRI SAUCE
1 large kohlrabi, sliced 1/4 inch thick
4 carrots, halved lengthwise
1/2 cabbage, cut into wedges
2 bunches of beets, halved if small, quartered if large (about 8 beets)
2 zucchinis, sliced 1/2 inch thick
big bunch of garlic scapes (about 10)
bunch of green onions
for the chimichurri sauce:
2 cups cilantro
small bunch of mint (about 10 big leaves)
4 cloves garlic
2 tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup water
salt and pepper
Grill the veggies: roots and cabbage for about 8-10 minutes, zucchini for about 5 minutes, and scapes and green onions for 3-5 minutes.
Mix the cilantro, mint, garlic, and half the oil in a food processor until combined. Add the vinegar, the rest of the oil, and water to thin the sauce to your liking. Season with salt and pepper to taste.
Spread the sauce over the grilled vegetables and enjoy!