Grilled Vegetables with Avocado Chimichurri Sauce

A white platter filled with grilled vegetables covered in avocado chimichurri sauce.

Grilled Vegetables with Avocado Chimichurri Sauce

Grilled vegetables get dressed up with a fun twist on chimichurri by adding avocado to the sauce. This flavorful and creamy topping served with lightly charred veggies and grilled bread is an easy vegan side dish perfect for summertime cookouts and picnics.

5 from 3 votes

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Course: Salad, Side Dish

Cuisine: South American

Keyword: Grilled Vegetables with Sauce, Vegan Chimichurri

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8

Calories: 354kcal

Author: Bronwyn

Ingredients

For the Avocado Chimichurri

½ cup finely minced parsley
½ cup finely minced cilantro (see notes)
2 tbsp finely minced fresh oregano leaves (or 1-2 tsp dried)
½ small shallot, minced
3 garlic cloves, minced
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tsp coarse salt (or ½ tsp table salt)
¼ tsp crushed red pepper flakes (or 1 finely diced red chili or jalapeño pepper, for spicy chimichurri)
1 avocado, diced small

For the Grilled Vegetables

2-3 lbs mixed vegetables, see the following suggestions:
2 -3 bell peppers, quartered, stems and seeds removed (or 6-8 sweet mini peppers, whole)
1-2 zucchini or summer squash, sliced ½”(1¼cm) thick (or sliced in half lengthwise if small)
1-2 Japanese eggplant, sliced ½" (1¼cm) thick (or sliced in half lengthwise)
2 ears sweet corn, husks removed
8 ounces small radishes, trimmed
1 bunch asparagus, tough ends snapped off
8 ounces cherry tomatoes
4 young, thin carrots, halved lengthwise
scallions, trimmed or sweet onions cut into ½"(1¼cm) slices
2 lemons, halved and visible seeds removed
4-6 pieces flatbread or thick sliced crusty bread
⅓ cup olive oil, for grilling
salt and ground pepper, to taste

US Customary - Metric

Instructions

Combine all of the ingredients for the chimichurri except for the avocado in a jar with a tight fitting cover, or a small bowl. Shake the jar to mix the ingredients, or whisk together if using a bowl. Cover tightly and set aside to infuse the oil while you grill the vegetables.
For stovetop: Heat a cast iron grill pan skillet over medium-high heat.
For outdoor grilling: Preheat the barbeque grill to medium-high (400-450°F/177-204°C).
Set all of the prepared vegetables on a large baking tray. Drizzle with olive oil, and toss or brush to coat evenly. Brush both sides of the bread with oil.
Grill the vegetables: Depending on the size of your grill pan or outdoor grill, you may need to cook the vegetables in batches. Start with the densest vegetables which will need to cook the longest, turning them once halfway through (try not to move them too much so they develop nice char lines), using the following as a guide:
8-10 minutes for corn (cut into 2-4 pieces, if desired, once cooked)
6-8 minutes for bell peppers (remove skins, if desired, once cooked)
5-7 minutes for zucchini/summer squash, eggplant, mushrooms, and asparagus
4-6 minutes for asparagus and scallions or sliced onions
2-3 minutes for lemon halves (do not flip)
1-2 minutes for small radishes, and cherry tomatoes (until they are starting to burst and have some char)
~1 minute for the flatbread or sliced bread
Absorbent vegetables like eggplant, zucchini or mushrooms may need to be brushed with more oil before flipping to prevent sticking. The vegetables should have grill marks and be tender. Do not overcook. Remove them from the grill as they are done, season with salt and pepper to taste, and place back on the baking sheet or arrange on a serving platter. Grill the bread last.
Just before serving, shake/whisk the chimichurri well once more and gently toss in the diced avocado to coat. Serve spooned over or alongside the warm or room temperature grilled vegetables, bread and a squeeze of grilled lemon.
See blog post for ideas on using up leftovers.

Nutrition Info:

Notes:

Storage Suggestions: This dish is best served immediately. The vegetables will soften over time but will remain delicious for up to a few days. Store them separately from the chimichurri in a tightly sealed container in the refrigerator. Reheat them if desired, but they are great served at room temperature or chilled.

Freezing: Like pesto, chimichurri can be frozen. Just leave out the avocado and freeze in an airtight container for up to a few months. Grilled vegetables can be frozen for up to a few months, but will soften considerably when defrosted. Reheat in the oven to help dry them out while they warm up.

Make Ahead: Prepare the chimichurri without the avocado up to a couple of days in advance. Store in an airtight container in the refrigerator then toss in the freshly diced avocado when you're ready to serve. Avocados are best served straight away because they oxidize once peeled and cut, softening and going black. While they will still be safe to eat, they aren't very appetizing to look at! If you've already tossed the avocados with the chimichurri sauce and then have leftovers, make sure the pieces of avocado are submerged in the dressing to help slow discoloration. If completely covered, the avocado chimichurri will stay green for a couple of days in the fridge.

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