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  • Nicole Cook

Grilled Vegetables with a Basil and Dill Chimichurri


Any vegetables you like and want, but I used:

1 bunch asparagus, bottoms trimmed

4 portobello mushrooms

2 bell peppers, in large slices

1 red onion, sliced

1 zucchini, sliced

1 bunch medium sized tomatoes

4 tbsp olive oil

1 tsp salt

1/4 tsp pepper

FOR THE CHIMICHURRI: 1 cup packed fresh basil

1 cup packed fresh dill

4 cloves garlic

3 tbsp apple cider vinegar

1 shallot, peeled and sliced

1/2 cup olive oil

1/4 tsp red pepper flakes

1 tsp salt

1/4 tsp pepper


  1. In a large bowl mix together all the vegetables, oil, salt and pepper. Grill to your liking and transfer to a platter.

  2. In a food processor add all the ingredients for the chimichurri and chop until well combined. Serve the chimichurri with the vegetables. Enjoy!


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