Homemade Chimichurri Grilled Vegetables

I never really understood chimichurri until I tried making it at home. I’d seen it drizzled over steak at restaurants, but somehow it never occurred to me that you could use it on vegetables too. Then one summer evening, I tossed some grilled veggies with chimichurri, and it was like someone turned on the flavor dial.

The thing about chimichurri is that it’s basically just fresh herbs, garlic, and oil—nothing fancy. But when you brush it on vegetables while they’re hot off the grill, it soaks right in. The herbs stay bright and fresh, and the garlic and red wine vinegar give everything a little kick. It’s the kind of recipe that makes you wonder why you’ve been eating plain grilled vegetables all these years.

What Kind of Vegetables Should I Use?

The beauty of chimichurri grilled vegetables is that you can really use whatever’s fresh at the market or sitting in your fridge. While this recipe calls for portabella mushrooms, eggplant, zucchini, yellow squash, red onion, asparagus, and bell pepper, feel free to swap in your favorites or whatever’s in season. Just make sure to choose vegetables that are firm and fresh, avoiding anything that’s soft or has brown spots. The key is cutting everything into similar-sized pieces so they cook evenly on the grill – aim for about half-inch thick slices for most veggies, though asparagus can stay whole if the spears are thick enough.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients:

• Fresh herbs: If you can’t find fresh oregano, you can use 1 tablespoon of dried oregano instead. However, keep the parsley and cilantro fresh – they’re what make chimichurri taste like chimichurri.
• Red wine vinegar: White wine vinegar or apple cider vinegar work just fine here. The tanginess is what matters most.
• Vegetables: Feel free to mix and match based on what you have or what’s in season. Cherry tomatoes, corn on the cob, cauliflower steaks, or even halved Brussels sprouts are great on the grill. Just keep the cooking times in mind – denser veggies need more time.
• Red pepper flakes: If you want less heat, cut the amount in half or leave them out completely. For more kick, add an extra 1/4 teaspoon or toss in a fresh jalapeño.
• Lemon juice: Lime juice works equally well and adds a slightly different citrus note that pairs nicely with the herbs.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling vegetables is cutting them too thin, which causes them to fall through the grates or turn mushy – aim for at least 1/2-inch thick slices so they develop a nice char while staying tender inside.

Another common error is overcrowding the grill, which creates steam instead of that smoky, caramelized flavor you want, so give each vegetable piece some breathing room and grill in batches if needed.

Don’t make your chimichurri too far in advance or blend it into a smooth paste – pulsing it just 2-3 times keeps the texture chunky and fresh, and making it within an hour of serving preserves the bright, herbaceous flavor.

Finally, resist the urge to flip your vegetables constantly; let them sit undisturbed for 3-4 minutes per side to develop those beautiful grill marks and prevent sticking.

What to Serve With Chimichurri Grilled Vegetables?

These grilled veggies are packed with flavor from the chimichurri, so they work great as a side dish for just about any grilled protein like steak, chicken, or fish. I love serving them alongside some crusty bread or warm pita to soak up all that herby, garlicky sauce that pools on the plate. If you want to make it a complete meal, try tossing the vegetables with some cooked quinoa or couscous, or pile them on top of creamy polenta. They’re also really good tucked into a wrap with some hummus and feta cheese for an easy lunch.

Storage Instructions

Store: Keep your grilled veggies in an airtight container in the fridge for up to 4 days. The chimichurri sauce can be stored separately in a jar for up to a week, which is great because you can drizzle it over other dishes too. I like to toss the vegetables with a bit of extra chimichurri before storing to keep them moist and flavorful.

Serve: These vegetables are actually delicious served cold or at room temperature, so you can enjoy them straight from the fridge on salads or grain bowls. If you prefer them warm, just heat them gently in a skillet over medium heat for a few minutes, or pop them in the microwave for 30-60 seconds.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 10-14 g
• Fat: 86-98 g
• Carbohydrates: 35-45 g

Ingredients

For the chimichurri:

• 1 cup fresh flat-leaf parsley
• 1/4 cup cilantro
• 1/4 cup fresh oregano
• 1/3 cup red onion, finely minced
• 4 garlic cloves, minced
• 1/2 tsp red chili flakes
• 1/4 tsp ground cumin
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 3/4 tsp kosher salt

For the vegetables:

• 2 large portabella mushrooms, sliced into 1-inch thick strips
• 1 medium eggplant, cut into 1/2-inch thick rounds
• 1 zucchini, sliced lengthwise into 1/4-inch planks
• 1 yellow squash, sliced into 1/2-inch rounds
• 1 large red onion, cut into wedges
• 1 bunch asparagus, woody ends trimmed
• 1 large red bell pepper, seeded and cut into 2-inch wide pieces
• 3 tbsp olive oil
• 1/2 tsp smoked paprika
• 2 tsp coarse Kosher salt
• 1 tsp freshly ground black pepper

Step 1: Make the Chimichurri Sauce

• 1 cup fresh flat-leaf parsley
• 1/4 cup cilantro
• 1/4 cup fresh oregano
• 1/3 cup red onion, finely minced
• 4 garlic cloves, minced
• 1/2 tsp red chili flakes
• 1/4 tsp ground cumin
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 3/4 tsp kosher salt

In a food processor, combine the fresh flat-leaf parsley, cilantro, fresh oregano, minced red onion, and minced garlic cloves.

Pulse until the herbs are roughly chopped and the mixture is fragrant, about 2-3 pulses.

Add the red chili flakes and ground cumin, then pulse once more to distribute the spices evenly.

Pour in the extra virgin olive oil, red wine vinegar, and fresh lemon juice, then pulse 2-3 more times until everything is well combined but still has some texture—the sauce should be vibrant green and slightly chunky, not a smooth paste.

Finally, stir in the kosher salt by hand and taste for seasoning, adjusting as needed.

Set the chimichurri aside in a bowl; it will develop more flavor as it sits.

Step 2: Prepare and Season the Vegetables

• 2 large portabella mushrooms, sliced into 1-inch thick strips
• 1 medium eggplant, cut into 1/2-inch thick rounds
• 1 zucchini, sliced lengthwise into 1/4-inch planks
• 1 yellow squash, sliced into 1/2-inch rounds
• 1 large red onion, cut into wedges
• 1 bunch asparagus, woody ends trimmed
• 1 large red bell pepper, seeded and cut into 2-inch wide pieces
• 3 tbsp olive oil
• 1/2 tsp smoked paprika
• 2 tsp coarse Kosher salt
• 1 tsp freshly ground black pepper

Pat all the vegetables dry with paper towels—this helps them char better on the grill.

Arrange the portabella mushroom strips, eggplant rounds, zucchini planks, yellow squash rounds, red onion wedges, asparagus bunches, and red bell pepper pieces on a large cutting board or baking sheet.

Drizzle the 3 tablespoons of olive oil over all the vegetables, then sprinkle with the smoked paprika, coarse kosher salt, and freshly ground black pepper.

Toss gently to coat everything evenly, making sure all pieces are lightly oiled and seasoned.

I like to season the vegetables generously because the grill will intensify the flavors, and the oil helps create those beautiful char marks.

Step 3: Grill the Vegetables to Charred Perfection

• seasoned vegetables from Step 2

Preheat your grill to medium-high heat (around 400-450°F) for 10 minutes.

Working in batches so you don’t overcrowd the grill, place the vegetables directly on the grates.

Grill portabella mushrooms and eggplant for 3-4 minutes per side until they have good char marks and are tender.

Grill zucchini, yellow squash, and bell pepper for 2-3 minutes per side.

Asparagus needs only 1-2 minutes per side, and red onion wedges take about 3-4 minutes per side.

Each vegetable cooks at a different rate, so keep an eye on them and move pieces around if needed to ensure even cooking and charring.

Transfer grilled vegetables to a large platter as they finish.

Step 4: Finish and Serve with Chimichurri

• grilled vegetables from Step 3
• chimichurri sauce from Step 1

Arrange all the grilled vegetables on a serving platter.

Drizzle the chimichurri sauce generously over the warm vegetables, or serve it on the side for guests to add as much or as little as they like.

I find that letting the vegetables stay warm while you drizzle the chimichurri helps the flavors meld beautifully.

The heat from the vegetables will warm the sauce slightly, releasing even more of the fresh herb aromas.

Serve immediately while the vegetables are still warm and the charred edges are at their best.

Homemade Chimichurri Grilled Vegetables

Delicious Homemade Chimichurri Grilled Vegetables recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1000 kcal

Ingredients

  

For the chimichurri

• 1 cup fresh flat-leaf parsley
• 1/4 cup cilantro
• 1/4 cup fresh oregano
• 1/3 cup red onion, finely minced
• 4 garlic cloves, minced
• 1/2 tsp red chili flakes
• 1/4 tsp ground cumin
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 3/4 tsp kosher salt

For the vegetables

• 2 large portabella mushrooms, sliced into 1-inch thick strips
• 1 medium eggplant, cut into 1/2-inch thick rounds
• 1 zucchini, sliced lengthwise into 1/4-inch planks
• 1 yellow squash, sliced into 1/2-inch rounds
• 1 large red onion, cut into wedges
• 1 bunch asparagus, woody ends trimmed
• 1 large red bell pepper, seeded and cut into 2-inch wide pieces
• 3 tbsp olive oil
• 1/2 tsp smoked paprika
• 2 tsp coarse Kosher salt
• 1 tsp freshly ground black pepper

Instructions

 

• In a food processor, combine the fresh flat-leaf parsley, cilantro, fresh oregano, minced red onion, and minced garlic cloves. Pulse until the herbs are roughly chopped and the mixture is fragrant, about 2-3 pulses. Add the red chili flakes and ground cumin, then pulse once more to distribute the spices evenly. Pour in the extra virgin olive oil, red wine vinegar, and fresh lemon juice, then pulse 2-3 more times until everything is well combined but still has some texture—the sauce should be vibrant green and slightly chunky, not a smooth paste. Finally, stir in the kosher salt by hand and taste for seasoning, adjusting as needed. Set the chimichurri aside in a bowl; it will develop more flavor as it sits.
• Pat all the vegetables dry with paper towels—this helps them char better on the grill. Arrange the portabella mushroom strips, eggplant rounds, zucchini planks, yellow squash rounds, red onion wedges, asparagus bunches, and red bell pepper pieces on a large cutting board or baking sheet. Drizzle the 3 tablespoons of olive oil over all the vegetables, then sprinkle with the smoked paprika, coarse kosher salt, and freshly ground black pepper. Toss gently to coat everything evenly, making sure all pieces are lightly oiled and seasoned. I like to season the vegetables generously because the grill will intensify the flavors, and the oil helps create those beautiful char marks.
• Preheat your grill to medium-high heat (around 400-450°F) for 10 minutes. Working in batches so you don't overcrowd the grill, place the vegetables directly on the grates. Grill portabella mushrooms and eggplant for 3-4 minutes per side until they have good char marks and are tender. Grill zucchini, yellow squash, and bell pepper for 2-3 minutes per side. Asparagus needs only 1-2 minutes per side, and red onion wedges take about 3-4 minutes per side. Each vegetable cooks at a different rate, so keep an eye on them and move pieces around if needed to ensure even cooking and charring. Transfer grilled vegetables to a large platter as they finish.
• Arrange all the grilled vegetables on a serving platter. Drizzle the chimichurri sauce generously over the warm vegetables, or serve it on the side for guests to add as much or as little as they like. I find that letting the vegetables stay warm while you drizzle the chimichurri helps the flavors meld beautifully. The heat from the vegetables will warm the sauce slightly, releasing even more of the fresh herb aromas. Serve immediately while the vegetables are still warm and the charred edges are at their best.