Chimichurri with Grilled Vegetables

Chimichurri with Grilled Vegetables


1 large or 2 small bunches cilantro, chopped
1 bunch fresh parsley, chopped
1/2 cup fresh basil, chopped
5 garlic cloves
1 jalapeno, deseeded
1 1/2 oz apple cider cinegar
1 lime, juiced
1 tbs kosher sald & black pepper
2 cups olice oil
Mixed fresh vegetables for grilling


In a blender mix cilantro, parsley, basil, garlic, jalapeno, apple cider vinegar, lime juice and salt and pepper until partially mixed.  Add olive oil and blend until smooth.

Slice and grill the vegetables in a little olive oil, sald and pepper on a really hot grill.  Grill for a very short period of time to keep the crispness of the veggies.  Serve with chimichurri sauce.


Recipe provided by:  Tagan & Chris Couch – The Gypsy Kit