Ingredients

• 2–3 tablespoons avocado oil
• grilling vegetables of choice, such as:
  • 1 bunch asparagus, woody ends trimmed
  • 8–10 mini bell peppers (or 1 medium bell pepper, sliced into 4–5 flat planks)
  • 1 bunch broccolini, ends trimmed
  • 1 large red onion, peeled & quartered lengthwise with ends in tact
  • 1 medium sweet potato, peeled as desired & sliced into 1/4-inch rounds
  • 1 medium zucchini, ends trimmed & quartered lengthwise
  • 8 ounces grape or cherry tomatoes, skewered for grilling
• kosher salt & ground black pepper, to season
• for serving, as desired: chimichurri sauce (below), grilled bread, fresh basil, fresh oregano, fresh thyme, etc.

Chimichurri sauce:

• 1/4 cup packed cilantro leaves & tender stems
• 1/4 cup packed parsley leaves & tender stems
• 1 heaping tablespoon packed fresh oregano leaves
• 1/2 lemon, zested & juiced
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon crushed red pepper flake

Directions

1. Prepare your grill for medium-high direct heat grilling, about 450-500 degrees F.
2. Prepare the vegetables for the grill: Prep asparagus, bell pepper, broccolini, red onion, sweet potato, tomatoes, & zucchini as described in the Ingredients List, above. Place vegetables on a large plate or small baking sheet. Drizzle avocado oil over top, tossing to coat evenly. Generously season with kosher salt & ground black pepper.
3. Prep the chimichurri sauce: Place all listed ingredients in a food processor. Season with 3/4 teaspoon kosher salt & ground black pepper as desired. Pulse to combine. Taste and season with additional salt or ground black pepper, as desired. Set aside for serving, or store in an airtight container in the refrigerator for up to 1 week.
4. Grill the vegetables: Place the seasoned vegetables directly on the grill grates. For long, thin vegetables & skewers, like asparagus & zucchini, it's best to place them on the grill such that they're positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill vegetables until as softened & charred as desired. Tomatoes will grill in about 2 minutes per side. Asparagus, bell pepper, broccolini, & zucchini will grill in 3-4 minutes per side. Onions & sweet potatoes will grill in 4-5 minutes per side.
5. Serve: Arrange all the grilled veggies on your favorite serving platter or board with your prepared chimichurri sauce. Serve warm or at room temperature. Enjoy!

Recipe courtesy of Plays Well with Butter.