20 size header

Free resources to help you reclaim your health on your own terms


Grilled Vegetables with Chimichurri Sauce – The Food Matters Project

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.

This week, for the Food Matters Project, Lexi picked the Mixed Grill with Chimichurri and I am so glad she did! You can find the rest of the crew’s creations here.

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!

serves 2-4

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!

13 comments… add one

  • Erin,
    That plate of vegetables looks killer! I wouldn’t have thought of grilling beets, but now that I see them I think they must taste great! It ‘s beautiful and very appetizing.

    • Thanks Mireya :) I hadn’t thought of it either but I’m glad we tried it because it really works great to bring out the sweet flavour of the beets!

  • Great choice of veggies Erin!

    • Thanks Lexi. Great choice of recipe this week!

  • Perfect chance to bust out that grill, for sure!

  • I really love the addition of mint, have to give it another try and add some week. The grilled cabbage looks lovely, too.

    • Thanks Lena! It is a really refreshing addition and with so much mint on our balcony, it just felt right. Hope you get a chance to make some soon!

  • That is a great selection of veg – definitely not boring!

  • I love that you grilled garlic scapes. Didn’t think of that – I bet they were delish!

    • Yeah, they were totally tasty! You should try it, I’m always looking for ways to use extra garlic scapes.

  • Your photos look AMAZING! Wow–really, really gorgeous.

    • Thank you so much Aura, really kind words!


Don’t Be Shy » Leave a Comment!