Traditional recipes

Grilled Vegetables with Roasted Garlic Italian Vinaigrette

Grilled Vegetables with Roasted Garlic Italian Vinaigrette

1

large eggplant, unpeeled and cut into 1/4-inch slices

1

medium summer squash, unpeeled and cut into 1/4-inch slices

1

medium zucchini, unpeeled and cut into 1/4-inch slices

2

tablespoons vegetable oil

3/4

cup roasted garlic Italian vinaigrette

2

tomatoes, unpeeled and chopped

1/2

cup finely chopped onion

1/4

teaspoon fresh lemon juice

Hide Images

  • 1

    Heat gas or charcoal grill. Brush eggplant, squash and zucchini slices with oil on both sides. Place on grill over medium heat. Cover grill; cook for 8 to 10 minutes or until tender. Remove vegetables from grill; brush on both sides with 2 tablespoons of the vinaigrette.

  • 2

    Meanwhile, in a medium bowl, place tomato, onion, lemon juice and salt ; mix well. Stir in 2 tablespoons of the vinaigrette.

  • 3

    Arrange vegetables on serving platter; drizzle remaining vinaigrette over vegetables. Top with tomato mixture.

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
480mg
20%
Potassium
420mg
12%
Total Carbohydrate
9g
3%
Dietary Fiber
4g
16%
Sugars
4g
Protein
2g
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
2%
2%
Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Add something tasty to your family’s Italian cuisine night. Serve these grilled vegetables and roasted garlic vinaigrette – a distinctive side dish.

Roasted Vegetable Salad with Garlic Vinaigrette

Preheat the oven to 425 degrees . On a rimmed baking sheet, toss the carrots, onions and tomatoes with 3 tablespoons olive oil. Spread into a single layer, season with salt and pepper and roast, tossing halfway through, until golden, about 30 minutes. On a separate baking sheet, drizzle the bread cubes with 2 tablespoons olive oil, season with salt and pepper and toss. Bake until crisp, about 7 minutes.

Meanwhile, in a small bowl and using the back of a spoon, mash the garlic with a pinch salt. Whisk in the lemon juice, then slowly whisk in the remaining 1/3 cup olive oil season with salt and pepper.

In a large bowl, combine the kale and roasted vegetables and toss with the dressing. Divide among 4 plates and top each with some croutons and a round of goat cheese.


Grilled Vegetables with Roasted Garlic Balsamic Vinaigrette

Are you looking for something new to grill? This grilled vegetables with roasted garlic balsamic vinaigrette might just be the next thing you'll want to cook up on the grill. Oregano and honey give this summer squash recipe exciting flavor.

Ingredients

  • 1 summer squash, sliced into, 1/4-inch circles
  • 1 zucchini, sliced into, 1/4-inch circles
  • 1 large red onion, quartered
  • 2 red peppers, halved and seeded
  • 2 green peppers, halved and seeded
  • 10 medium mushrooms
  • 1 fennel bulb, quartered
  • 1 eggplant, sliced 1/4 inch, thick
  • 4 tablespoons olive oil
  • 3 tablespoons fresh oregano, coarsely chopped
  • salt and pepper, to taste
  • 3 cloves roasted garlic
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 / 2 cup olive oil
  • salt and pepper, to taste

Instructions

  1. Prepare a charcoal or wood fire and let it burn to embers.
  2. Rub the vegetables with the olive oil and season with salt and pepper.
  3. Grill until dark golden brown, but still crisp.
  4. Toss with the vinaigrette, place on a platter, and sprinkle with fresh oregano.
  5. Let sit for 30 minutes at room temperature before serving.

To prepare the vinaigrette:

  1. In a blender, combine the garlic, vinegar, and honey and puree.
  2. With the motor running, slowly add the oil, drop by drop at first, until emulsified.
  3. Season with salt and pepper.
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thank you for signing up!
We were unable to sign you up - please try again.

Tags / Related Topics

Your Recently Viewed Recipes

Images from other cooks

Thanks for your comment. Don't forget to share!

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Succulent and Sweet Short Ribsvideocam

This rib recipe is definitely going to make your taste buds rejoice. These Succulent and Sweet Short Ribs really gives you the best of&hellip See more Continue reading: "Succulent and Sweet Short Ribsvideocam"

What's Hot

My Recipe Box (0) View »

Something worth saving?

Connect With Us


Our Newest Recipes & Articles

Free eCookbooks

Prime Publishing Food Group

© Copyright 2021 Prime Publishing, LLC. All rights reserved.

Sign In to Your Account

Sign In With One Of Your Social Accounts
Sign in using email and password

Register Now!

Forgot Your Password?

Images from other cooks

Share Your Images

Help others by adding images to this recipe. It's easy! Click here to start

Please sign into your account to add new images.

There are currently no images from other cooks.

Terms & Conditions

You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). As used in this Agreement, "we" or "Prime Publishing" means Prime Publishing, LLC. and "you" means the individual or entity submitting materials to Prime Publishing. Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. BY CLICKING THE ACCEPT TERMS AND CONDITIONS BUTTON, YOU AGREE TO BE BOUND BY ALL TERMS OF THIS AGREEMENT AND ALL SPECIFICATIONS AND GUIDELINES INCORPORATED BY REFERENCE.

1) Eligibility. You may only submit Materials to the Service for which you hold all intellectual property rights. In other words, if you submit a digital image to us, you must own all rights to such image or you must have the authorization of the person who does own those rights. The Service is limited to parties that lawfully can enter into and form contracts under applicable law. Minors may not submit Materials to the Service. Further, you may not submit any personally identifiable information about any child under the age of 13.

2) Definitions. As used in this Agreement, (a) "Affiliates" means any entity controlled by, in control of, or under common control with Prime Publishing, (b) "Materials" means all content that you submit to Prime Publishing, including all photographs, illustrations, graphics and text, and (c) "Media" means any means of conveying information, whether now known or hereafter devised.

3) License Grant for Materials. You hereby grant to Prime Publishing and its Affiliates a worldwide, nonexclusive, royalty-free, perpetual right and license to (a) reproduce, distribute, transmit, publicly perform and publicly display the Materials, in whole or in part, in any manner and Media, (b) modify, adapt, translate and create derivative works from the Materials, in whole or in part, in any manner and Media, and (c) sublicense the foregoing rights, in whole or in part, to any third party, with or without a fee.

4) Removal of Materials. If you decide you would like to remove your Materials from the Service, you may provide written notice to Prime Publishing by either deleting the image through the Prime Publishing interface or by contacting Prime Publishing customer service, and Prime Publishing will remove such Materials from the Service within a reasonable period of time.

5) License for Name, Trademarks and Likenesses. You hereby grant to Prime Publishing, its Affiliates and sublicensees a nonexclusive, worldwide, royalty-free license to use all trademarks, trade names, and the names and likenesses of any individuals that appear in the Materials. You grant Prime Publishing, its Affiliates and sublicensees the right to use the name that you submit in connection with the Materials.

6) Specifications and Guidelines. You agree to submit Materials to us in accordance with all guidelines for use of the Service posted on the Prime Publishing web site or of which you are otherwise notified ("Guidelines"), as these Guidelines may be changed in the future.

7) Representations, Warranties and Indemnities. You represent and warrant to Prime Publishing and its Affiliates that (a) you have the right, power, and authority necessary to enter into this Agreement, to fully perform your obligations hereunder, and to grant the licenses set forth in Paragraphs 3 and 5 above, (b) you will comply fully with all terms of this Agreement, (c) the Materials submitted to Prime Publishing by you, and Prime Publishing's and its Affiliates' exercise of their rights hereunder, do not and will not violate, misappropriate or infringe any intellectual property right, including but not limited to trademark rights, copyrights, moral rights and publicity rights of any third party, (d) you possess all rights necessary for the reproduction, distribution, transmission, public performance, public display, and other exploitation of the Materials by Prime Publishing and its Affiliates as permitted hereunder, (e) the Materials are not pornographic, obscene, libelous, defamatory, tortious, or otherwise unlawful, and (f) all factual statements submitted by you are accurate and not misleading. You agree to indemnify, defend, and hold Prime Publishing and its Affiliates harmless from all claims, liabilities, damages, and expenses (including, without limitation, reasonable attorneys' fees and expenses) arising from your breach of any representation or warranty set forth in this paragraph.

8) Restrictions. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. You agree that you will not upload, post, e-mail or otherwise transmit Materials to us or our Affiliates that contain software viruses or any other computer code, files, or programs designed to interrupt, destroy or limit the functionality of any computer software or hardware or telecommunications equipment.

9) No Obligation. Although we have the right to include your Materials in the Service or in any Media, we do not have the obligation to do so. We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time.

10) Changes to Agreement. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. All changes will be effective upon posting to the Service. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You are responsible for reviewing the notice and any applicable changes. YOUR CONTINUED USE OF THIS SERVICE FOLLOWING OUR POSTING OF ANY CHANGES WILL CONSTITUTE YOUR ACCEPTANCE OF SUCH CHANGES.

11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.

12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.

13) Waiver. PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT, EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES.

14) Disclaimer. PRIME PUBLISHING PROVIDES THE SERVICE "AS IS" WITHOUT WARRANTY OF ANY KIND.

15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.

Sharing Your Own Images

You! Anyone who is a registered and logged in user.

Please share images that will help other visitors. For example:

  • Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
  • Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
  • Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
  • Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
  • Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")

Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.

What shouldn't I share?

Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:

  • Profane, obscene, or spiteful images, or any images with nudity
  • Images to which you do not own the intellectual property rights
  • Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
  • Images featuring availability, price, or alternative ordering/shipping information
  • Images featuring external Web sites, contests, or other solicitations
  • Any personal information about children under 13
  • Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).

The same guidelines apply to your captions and notes.

What image formats and sizes are supported?

We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.

Instead of uploading an image, can I just enter a link to an image?

No, all images must be uploaded to Prime Publishing. This ensures your image is always available.

How long does it take to upload an image?

The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.

Where will my image appear?

Generally your image will appear where you uploaded it: in the article image gallery.

Who owns the images I upload?

The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.


Which vegetables are good for grilling?

Almost every vegetable other than leafy greens are wonderful for grilling – here are my favourites:

It’s a good variety of colour, textures, shapes and flavour, plus these are vegetables that are easy to handle on the grill without using any special equipment (eg. grilling baskets) or skewering.


Grilled Vegetables with Roasted Garlic Italian Vinaigrette - Recipes

RELATED RECIPE COLLECTIONS

Marinate vegetables in this vinaigrette for two hours before draining and grilling over hot coals about 6-inches away or medium high heat of a gas grill. A BBQ grill basket makes turning the vegetables simple. You can arrange smaller vegetables over loosely crumbled aluminum foil sprayed or brushed with olive oil. Grill larger vegetables directly on the grill for attractive grill marks, turning at a 45 degree angle once.

We love to grill red, yellow and green peppers, thickly sliced eggplant, halved stuffing mushrooms (large), zucchini, baby artichokes cut into halves, 1-inch thick rings of Vidalia onions (don't separate the rings), corn and many other vegetables.

Peppers (including anchos, Italian frying and jalapenos), may be grilled whole until softened, popped into a paper bag to steam for 10 minutes, then the skins can be easily removed and the seeds popped out. Drizzle with olive oil and sprinkle with coarse sea salt serve on crusty Italian bread that has been brushed lightly with olive oil and rubbed with garlic, then sprinkled with grated Parmesan and a pinch of fresh herbs.


21 Grilled Vegetables That Show Meat Who Is Boss

Anything meat can do. yeah, you know the rest. Want more ways to love your veggies? Check out of 50 amazing vegetarian dinner recipes.

Rule #1: Don't overcomplicate it.

*The* perfect combination of textures. Brushing the veggies with a garlicky herb oil makes all the difference.

Grilled veggies can get sidelined at a barbecue as the lame side dish for vegetarians, but when tossed in a balsamic-soy glaze, these mushrooms will get all the attention.


For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.


SippitySup

Radicchio (pronounced ra-DEE-key‑o) is the Italian name for a large group of red chicories. You may know radicchio as the red flecks found floating among emaciated lettuce leaves in vacuum-packed bags of salad. That variety is typically Radicchio di Chioggia. Which can be delicious, don’t get me wrong. But sadly, in the salad bag example, the radicchio seems to be there strictly for the color it brings to cellophane. Please, don’t let that color your opinion of radicchio. As I said it’s a varied group of leafy vegetables. It deserves your attention. So, may I direct that attention to my favorite radicchio variety? That would be Radicchio di Treviso. Specifically, grilled Treviso.

And I’m not alone in that opinion. The radicchio that Italians eat most often is Treviso (smell me!).

Radicchio di Treviso is as red as the mini-cabbage doppelganger, Radicchio di Chioggia. However, rather than looking like tight little fists, Treviso is missile-shaped. Sort of like a gawky overgrown adolescent Belgian endive.

As a former gawky adolescent, how could I not love Radicchio di Treviso? Sadly, I don’t come across it very often in the markets in my neighborhood. So when I see it, I grab it and I grill it. Once grilled Treviso loses a little of the bitterness that some people find challenging and becomes a terrific base for a grilled vegetable salad.

Grilled Treviso with Proven Favorites

Well, when confronted with hard to come by ingredients I tend to gravitate to classic preparations and proven winners. One of my favorite condiments is a tomato “vinaigrette” recipe from Alison Roman. It appeared in Bon Appétit some time ago. Long enough ago that I basically consider this recipe my own. These days I follow the original recipe only loosely and adapt it as my pantry dictates. Sometimes I add capers, sometimes I add or subtract herbs, sometimes I add garlic. You get the idea. I love the texture of this “vinaigrette”. And just so you know those pesky quotation marks are there because it’s the texture that makes this condiment nothing like any vinaigrette you will find in a bottle marked Wishbone. It’s a chunky dressing, more like salsa than sauce.

The only problem I face is this: cherry tomato season comes with warm weather but Treviso peaks well before that. So, without consulting Alison Roman, I roasted off-season cherry tomatoes to use in her familiar vinaigrette to amplify their sugars. You’ve done that too, right?

While on the subject of amplifying flavors I’ve done the same thing with some early season corn. It’s grilled. The cheese gets its own larger than life presence on the plate too. I’ve chosen a 75% butterfat Délice de Bourgogne triple cream. If you’re not familiar with triple cream I’ll say this– most Bries are double cream (60% butterfat) so you get the idea. GREG

Grilled Treviso and Corn Salad with Roasted Tomato “Vinaigrette”

Print This Recipe Total time Yield 2–4 Source Adapted from Greg Denton and Gabrielle Quiñónez Denton Published May 26, 2017

Ingredients

  • 2 heads Treviso (halved lengthwise)
  • 2–3 ears corn (husked and cleaned)
  • ½ cup olive oil
  • salt and pepper (as needed)
  • 2–3 cup baby arugula
  • roasted tomato vinaigrette (see recipe https://​www​.sippitysup​.com/​r​e​c​i​p​e​/​r​o​a​s​t​e​d​-​t​o​m​a​t​o​-​v​i​n​a​i​g​r​e​t​te/ )
  • 4–6 ounce chilled Délice de Bourgogne cheese (or similar bloomy washed rind cheese, sliced into thin wedges)

Directions

Prepare the grill to medium-high heat.

Place the Treviso halves and corn on the cob onto a baking sheet. Drizzle with olive oil to coat all sides and in between some of the leaves. Season generously in the same manner with salt and black pepper. Transfer the corn to the grill and cook, turning often until the kernels are cooked and charred in places, about 10 minutes. Remove the corn from the grill, let cool slightly, then slice the kernels off. Set aside.

Place the Treviso onto the grill, cut side down, and cook until wilted and charred, about 3 minutes. Turn each piece over and grill another 2 or 3 minutes. Remove from grill. Cut out the core, chop the leaves crosswise into large chunks. The corn and Treviso may be grilled several hours in advance or served warm from the grill if you prefer.

To serve arrange the Treviso and arugula on a large serving platter or on individual plates then top with sections of corn kernels. Spoon the vinaigrette over the vegetables, making sure to evenly distribute the tomatoes. Garnish with cheese wedges.

Roasted Tomato Vinaigrette

Print This Recipe Total time Yield 4–6 Published May 26, 2017

This vinaigrette is best if used within an hour of adding the tomatoes to the vinegar mixture.

Ingredients

  • 1 pint whole cherry or grape tomatoes
  • 3/4 cup olive oil (divided)
  • 2 teaspoon kosher salt (divided)
  • ½ cup balsamic vinegar
  • ½ teaspoon freshly cracked black pepper

Directions

Preheat the oven to 400 degrees F.

In a medium bowl toss the tomatoes with 2 tablespoons olive oil and 1 teaspoon salt. When well-coated spread them out onto a parchment-lined baking sheet. Roast in the heated oven until they begin to get a little dimpled and just beginning to color, about 15 minutes. Remove from oven.

Meanwhile, in a medium bowl, combine vinegar, remaining olive oil, the remaining salt, and the black pepper. Add the roasted tomatoes and gently toss to combine. Set aside until ready to use.


Italian Vinaigrette Steak and Roasted Veggie Salad

The only seasoning you need for this main course salad is Primal Kitchen® Italian Vinaigrette and Marinade. Citrus and red wine vinegar, plus thyme, basil and oregano, infuse Italian flavor into roasted vegetables and steak. Use the vinaigrette to toss the steak and roasted veg into a green salad, and the meal is done.

Italian vinaigrette makes a great marinade for meat, tenderizing with vinegar and lemon, and adding flavor with dried herbs and seasonings. Oil in the vinaigrette keeps meat moist and succulent, but all too often it’s industrial seed oil that you don’t want touching your grass-fed steak. That’s where Primal Kitchen® vinaigrettes are different. Primal Kitchen Italian Vinaigrette and Marinade is made with pure avocado oil and high in monounsaturated fats. Healthful and convenient, this vinaigrette makes it easy to eat right and eat well.

Servings: 4

Time in the Kitchen: 25 minutes, plus 30+ minutes to marinate

Ingredients

  • 1 pound skirt steak (or other cut of steak, like rib-eye or New York) (450 g)
  • ½ cup plus ¼ cup Primal Kitchen Italian Vinaigrette and Marinade (120 ml plus 60 ml)
  • 3 yellow squash, cut into ½-inch rounds
  • 3 zucchini, cut into ½-inch rounds
  • 1 red onion, thinly sliced
  • 8 ounces cherry tomatoes, halved (230 g)
  • A few handfuls mixed greens or arugula
  • Fresh basil and oregano, for garnish
  • Salt and pepper

Instructions

Preheat oven to 425 ºF/218 ºC.

In a sealable plastic bag (or glass dish), combine steak with ½ cup Primal Kitchen Italian Vinaigrette and Marinade. Toss to coat. Marinate a minimum of 30 minutes, but ideally 2 hours or more.

On a large rimmed sheet pan, toss yellow squash, zucchini, red onion and tomatoes with remaining ¼ cup Italian Vinaigrette and Marinade. Toss well so all the vegetables are lightly coated. Season with salt and pepper. Recipe Tip: For veggies that are lightly browned and crispy around the edges, spread the vegetables out onto two sheet pans instead of just one

Roast vegetables 30 to 35 minutes, stirring once or twice, until done.

Turn broiler to high. Cover a rimmed baking sheet with foil. Remove steak from marinade, shaking off excess liquid. Broil 3 minutes a side, for medium-rare. *The steak can be grilled, instead of broiled.

Slice steak and toss with roasted vegetables, plus torn fresh basil and oregano leaves. Add mixed greens. Dress the salad with Primal Kitchen Italian Vinaigrette and Marinade.


How to Chimichurri Sauce Your Veggies

This chimichurri sauce combines the classic Argentinian chimichurri flavors of garlic and parsley with cilantro and oregano added in. If you’re not a fan of cilantro, or don’t have fresh oregano on hand, you can skip either or both and make up the rest with more parsley instead.

I use a food processor or high powered blender to chop the herbs, garlic, and onion fine. If you don’t have either of these appliances on hand, go the traditional route with a mortar and pestle, or mince your herbs and onion fine with a sharp chef’s knife.

This sauce has a bright acidic bite thanks to red wine vinegar. Adding yet another acid in lemon juice surprisingly balances things out. Use the best fruity olive oil you can afford for this sauce, it makes all the difference in taste and quality.


MARINATED GRILLED VEGETABLES
ITALIAN STYLE