• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes - Page 3 PDF Print E-mail
Article Index
Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes
Page 2
Page 3
All Pages

Argentinean Grilled Vegetable Platter with Chimichurri


Argentinean Grilled Vegetables

Chimichurri gives Argentinean distinction to this platter of seasonal grilled vegetables.

Tip: Grill all the vegetables simultaneously, timing it so that they all come off the gill at the same time.

4 pounds mixed seasonal garden vegetables (such as zucchini, yellow summer squash, romaine, tomatoes, eggplant and onions)

Olive oil

black pepper

1 recipe Chimichurri

Halve zucchini, squash and romaine lengthwise. Cut tomatoes, eggplant and onions into 1-inch thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.

Prepare a hot fire in your grill.

Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.

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.

Grill tomatoes on one side for 3 to 4 minutes, until charred.

Arrange vegetables on a platter and drizzle with chimichurri.


Serves 6 to 8


Comments (0)

Subscribe to this comment's feed

Write comment

smaller | bigger
security image
Write the displayed characters



Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.