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Equipment Needed: Grill and food processor

Ingredients for Chimichurri 

1 bunch fresh parsley (approx. 1 cup)

1 bunch fresh cilantro (approx. 1 cup) 

2 Tbsp. red wine vinegar

2 Tbsp. fresh oregano (or 2 tsp. dried) 

1 Tbsp + 1 tsp extra-virgin olive oil 

½ medium lemon, juiced

4 cloves garlic

¾ tsp. sea salt (or Himalayan salt)

½ tsp. crushed pepper flakes

Ingredients for Grilled Veggies:

2 portobello mushrooms, halved through stem 

1 red bell pepper, quartered, seeds discarded 

1 yellow bell pepper, quartered, seeds discarded

1 bunch carrots, halved lengthwise (approx. 8 small)

2 medium zucchini, quartered lengthwise

** you can substitute any vegetable choice for grilling

Directions:

Start off by preheating the grill to medium-high heat

To make chimichurri, add parsley, cilantro, vinegar, oregano, oil, lemon juice, garlic, salt, and red pepper flakes to a food processor. Blend on low until smooth. Set aside. 

To grill the veggies, lightly coat mushrooms, red bell pepper, yellow bell pepper, carrots, and zucchini with spray; place in a single layer on grill, with carrots and zucchini over the hottest part of the flame. Cover grill, turning occasionally for 10 to 15 minutes, or until lightly charred on all sides.

Divide vegetables evenly among 4 serving plates with ¼ cup + 1 Tbsp. chimichurri each. 

Enjoy! 

Recipe by beachbody.com