    Argentinean Grilled Vegetable Platter with Chimichurri
Sunday, 03 May 2009
DescriptionA Recipe From:300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler and Judith Fertig
This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes. IngredientsAt a glance
Ingredient
Vegetable
Cooking Method
Grill
Serves
6 to 8
4 pounds mixed seasonal garden vegetables (such as zucchini, yellow summer squash, romaine, tomatoes, eggplant and onions) Olive oil black pepper 1 recipe Chimichurri
Methods/stepsHalve 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. Reviews |
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Additional Tips
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.