Grilled Vegetable Salad with Chimichurri Sauce: An Easy Flavorful Start to Grilling Season

Your New Go-To Grilling Recipe

Grilling season is almost here, and we’re kicking it off with one of our favorite ways to celebrate peak summer produce: grilled vegetables with bright, herb-packed Chimichurri sauce.

Grilled Vegetable Salad

Chef Paula recently created this salad for her clients using zucchini and yellow squash, but this recipe is endlessly flexible and highlights almost any summer vegetables you have on hand. Think asparagus, bell peppers, mushrooms, or even sweet corn. The beauty of grilling is that it transforms simple produce into something smoky, caramelized, complex, and flavorful with very little effort.

To finish, everything gets topped with a vibrant Chimichurri sauce. Chimichurri is an Argentinian herb sauce traditionally made with parsley, garlic, olive oil, and vinegar. We loaded ours up with plenty of fresh cilantro. It adds brightness, acidity, and loads of fresh flavor to the smoky vegetables.

This dish is equally suited for a casual backyard dinner or a summer gathering spread.
Serve these vegetables warm off the grill or at room temperature alongside grilled proteins. Chef Paula grilled a smoky pork chop and chicken breasts for her clients. Other serving ideas: crusty bread, or your favorite seasonal dishes like a blackberry cobbler for dessert.

Bored? Never.

This is the kind of recipe we never get bored of. As farmers’ markets begin to fill with produce, we are constantly finding ways to make this grilled vegetable + sauce salad shine.

Print Recipe

Grilled Vegetable Salad with Chimichurri Sauce

This bright and punchy sauce comes together quickly and adds a fresh taste to smoky grilled vegetables.

Prep Time30 minutes mins

Cook Time15 minutes mins

Course: Main Course, Side Dish

Keyword: grilling, seasonal

Servings: 4 people

Equipment

• food processor (not necessary, but helps!)

Ingredients

• 1 cup fresh italian flat-leaf parsley leaves only, stems removed
• ½ cup fresh cilantro leaves only, stems removed
• 2 tbsp fresh oregano leaves only, stems removed
• 1 shallot
• 3 cloves of garlic
• ½ tsp red pepper flakes
• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 3 tbsp fresh-squeezed lemon juice about 1 lemon
• 1 tsp kosher salt
• 3 zucchini
• 3 yellow squash
• 2 tbsp extra virgin olive oil
• salt & pepper for seasoning

Instructions

For the Chimichurri Sauce

• Add the parsley, oregano, cilantro, onion and garlic to a food processor and mince to pulse. Alternatively, you can finely chop all ingredients on a cutting board with your chef's knife.
• Add the red pepper flakes, olive oil, vinegar and lemon juice to a bowl and whisk together.
• Combine the herb mix with the olive oil mixture and stir until a thick sauce has formed. You may need to add more olive oil for the mixture to come together.

For the Grilled Vegetables

• Slice the zucchini and yellow squash lengthwise and add to a large mixing bowl
• Coat the vegetables with the 2T olive oil and season with salt & pepper
• Grill your vegetables on a hot grill for about 5-6 minutes, turning halfway through.

Combine & Serve

• Once your vegetables have been removed from the grilled and are cool enough to handle, cut into bite-sized pieces
• Add your vegetables to a large mixing bowl and dress with the chimichurri sauce.
• Mix and serve! Can be enjoyed warm, at room temperature or cold.