Description
A vibrant, smoky vegan platter of charred vegetables paired with a zesty chimichurri sauce. This easy-to-prepare dish balances tangy balsamic marinade, crisp-asparagus textures, and fresh herbs in a gluten-free, alcohol-free format perfect for summer meals. The combination of sweet, savory, and herbaceous flavors makes it a crowd-pleasing centerpiece.
Ingredients
2 zucchini, sliced ½–1 inch
8 oz cremini mushrooms, skewered
8–10 mini bell peppers, left whole
8 oz grape tomatoes, skewered
4 shallots, peeled and halved lengthwise
½–1 lb asparagus, woody ends trimmed
5 tbsp olive oil, extra virgin (marinade)
2 tbsp balsamic vinegar (marinade)
1 tsp salt (marinade)
¼ tsp black pepper (marinade)
1 ½ tsp Italian seasoning (marinade)
2 cloves garlic, minced (marinade)
¼ cup packed fresh parsley (chimichurri)
1 heaping tbsp fresh oregano (chimichurri)
5 tbsp extra virgin olive oil (chimichurri)
1 tbsp balsamic vinegar (chimichurri)
½ tsp red pepper flakes (chimichurri)
½ tsp salt (chimichurri)
¼ tsp black pepper (chimichurri)
Instructions
Preheat grill to high heat (400–500°F)
Whisk marinade: Combine 5 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp salt, ¼ tsp black pepper, 1 ½ tsp Italian seasoning, and 2 cloves minced garlic
Place sliced zucchini, asparagus, and shallot halves in a bowl; add marinade and toss to coat
Skewer mushrooms with mini peppers and tomatoes on separate sticks, then brush marinade onto skewers
Grill vegetables directly on grates for 3–5 minutes per side (zucchini/asparagus: 1–2 minutes per side)
Grill skewers until mushrooms are tender and peppers/tomatoes are blistered
Combine chimichurri: Add parsley, oregano, 5 tbsp olive oil, 1 tbsp balsamic vinegar, red pepper flakes, ½ tsp salt, and ¼ tsp black pepper to a food processor; pulse until coarse
Toss grilled vegetables with chimichurri sauce or serve it on the side
Arrange on a platter drizzled with chimichurri
Notes
Substitute yellow squash for zucchini and portobello mushrooms for cremini
Red wine vinegar can replace balsamic in the chimichurri
Chimichurri can be prepared up to 24 hours ahead and stored in the fridge
For extra smokiness, add a small squeeze of roasted garlic to the sauce
The recipe is naturally vegan, gluten-free, and free of animal byproducts
- Prep Time: 20
- Cook Time: 15
- Category: Side Dishes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup platter serving
- Calories: 300
- Sugar: 3g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg