Chimichurri Vegano

Chimichurri Vegano is a vibrant, herbaceous sauce that brings a burst of flavor to grilled vegetables, making it a perfect companion for any BBQ. This dish showcases the fresh, zesty notes of parsley and garlic, combined with the smokiness of grilled veggies, offering a delightful vegan alternative to traditional chimichurri.

Ingredients

• Fresh parsley - 30 grams
• Fresh cilantro - 15 grams
• Garlic - 2 cloves
• Red wine vinegar - 30 ml
• Olive oil - 60 ml
• Red chili flakes - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Mixed bell peppers (red, yellow, green) - 200 grams
• Zucchini - 1 medium
• Red onion - 1 medium
• Mushrooms (button or portobello) - 150 grams

Steps

1. In a food processor, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, red chili flakes, salt, and black pepper. Pulse until the mixture is well blended but still slightly chunky. Set aside.
2. Preheat a grill or grill pan over medium-high heat.
3. While the grill is heating, wash and slice the mixed bell peppers, zucchini, red onion, and mushrooms into even pieces for grilling.
4. Once the grill is hot, add the sliced vegetables and grill for about 5-7 minutes on each side, or until they are tender and marked with grill lines.
5. Remove the grilled vegetables from the grill and arrange them on a serving plate.
6. Drizzle the chimichurri sauce over the grilled vegetables, ensuring they are well coated.
7. Serve immediately, garnished with additional fresh herbs if desired.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from fresh herbs, promoting overall health.
• High in fiber due to the variety of vegetables, aiding digestion.

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