Barbecued vegetables with chimichurri

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Make veg the main event at your summer BBQ with this seriously tasty vegetarian recipe by  David & Charlotte Bailey

This is a simple way to really enjoy the flavours of summer’s best vegetables with chimichurri.

We’ve used here some of our favourites, but it works with any vegetable you fancy or happen to have to hand. It’s great served as part of a larger barbecue spread with some brown rice and a few easy sides.

Serves 4
V / WF / GF

What you need:

1 bunch asparagus, woody ends removed
1 aubergine (eggplant), cut lengthways into 5-mm/¼-in slices
2 courgettes (zucchini), cut lengthways into 5-mm/¼-in slices
2 red peppers (we like to use Romano peppers), halved
1 bunch spring onions (scallions), topped and tailed
1 fennel bulb, halved, and woody part of stalk removed
2 plum tomatoes, halved
5 tbsp olive oil
salt and black pepper
1 batch chimichurri

What to do:

Place all the vegetables in a large bowl or on a tray, pour over the olive oil and sprinkle with a generous amount of salt and pepper. Mix gently with your hands to distribute the oil and seasoning.

Once the grill is hot (or use a griddle plate if cooking indoors), work in batches to grill the vegetables until they’re nicely charred on both sides. The different vegetables will take slightly different times to char, so do keep an eye on them and remove them from the grill when they are done.

Arrange on a serving platter, pour over the chimichurri and enjoy!

Recipes from Fresh Veggie BBQ: All Natural & Delicious Recipes from the Grill, David & Charlotte Bailey, Pavilion Books, photography © Liz and Max Haarala Hamilton.

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