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Grilled Vegetables with Chimichurri Sauce
Ingredients
  • subheading: For the Chimichurri Sauce:
  • 1 cup fresh Italian flat-leaf parsley leaves only, stems removed
  • ¼ cup fresh cilantro leaves only, stems removed
  • ¼ cup fresh oregano leaves only, stems removed
  • ⅓ cup roughly chopped red onion or shallots
  • 3 cloves garlic peeled
  • ½ teaspoon red pepper flakes
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • subheading: For the Grilled Vegetables:
  • 2 portabella mushrooms
  • 1 eggplant
  • 1 zucchini
  • 1 yellow squash
  • 1 red onion
  • 1 bunch thick asparagus
  • 1 red bell pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
Steps
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