Grilled Vegetables with Chimichurri Sauce

The chimichurri dressing adds a nice touch of freshness to summery grilled vegetables. If you want a bit more kick, increase the hot pepper flakes.


2 green peppers, halved, seeded and cored
2 sweet red peppers, halved, seeded and cored
4 zucchini, cut lengthwise in 1 cm thick slices
Pinch of salt and pepper

Chimichurri Sauce:
1 cup packed fresh basil leaves
½ cup fresh parsley
⅓ cup fresh mint
1 clove garlic, minced
¼ tsp each salt and pepper
Pinch hot pepper flakes
2 tbsp. extra virgin olive oil
1 tbsp red wine vinegar
3 tbsp. of water


  • In food processor, pulse together basil, parsley, mint, garlic, salt, pepper and hot pepper flakes. Add oil, vinegar and 3 tbsp of water; pulse until the mixture becomes a smooth paste.
  • Cut each half pepper into thirds.
  • Sprinkle peppers and zucchini with salt and pepper.
  • Place peppers and zucchini on greased grill over medium-high heat; close lid and grill, turning once, until tender, 12 to 15 minutes.
  • Brush vegetables with half of the chimichurri sauce; serve with the remaining sauce.

Allowance: Makes 6 servings
Count each serving as 1 fat (group 7)

Recipe courtesy of Canadian Living.


Category: Low carb.(also can use for general diets), Recipes Comments Off on Grilled Vegetables with Chimichurri Sauce

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