Grilled Vegetable Platter with Chimichurri

Ingredients

• 2 zucchini, sliced lengthwise into 1/2-inch planks
• 1 red bell pepper, quartered and seeded
• 1 yellow bell pepper, quartered and seeded
• 1 bunch asparagus, tough ends trimmed
• 8 oz large portobello or cremini mushrooms, stems removed
• 1 red onion, sliced into 1/2-inch thick rounds
• 1/4 cup olive oil, for brushing the vegetables
• 1.5 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 cup fresh parsley leaves, finely chopped
• 2 tbsp fresh oregano leaves, finely chopped (or 2 tsp dried)
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 cup extra virgin olive oil, for the chimichurri
• 1/4 tsp crushed red pepper flakes

Nutrition (estimated per serving)

Method

1. Make the chimichurri first so the flavors have time to meld: in a bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, the 1/2 cup extra virgin olive oil, crushed red pepper flakes, and 1/2 teaspoon of the kosher salt. Stir well and set aside at room temperature; do not refrigerate, as cold olive oil turns cloudy and solidifies.
2. Pat all the vegetables dry with paper towels; wet vegetables steam instead of char on the grill, so removing surface moisture is key to getting real grill marks.
3. Arrange the zucchini planks, bell pepper quarters, asparagus, mushroom caps, and onion rounds on a large sheet pan, then brush all sides evenly with the 1/4 cup olive oil and sprinkle with the remaining 1 teaspoon salt and the black pepper.
4. Heat your grill to medium-high, direct heat, around 400-425F; you should be able to hold your hand 5 inches above the grate for about 3-4 seconds.
5. Scrape the grill grates clean with a wire brush, then wipe them with an oiled paper towel held with tongs to prevent the vegetables from sticking, since vegetables have no fat cap to protect them the way meat does.
6. Place the vegetables that take longest first: start with the onion rounds and mushroom caps, laying them directly over direct heat.
7. After 3 minutes, add the bell pepper quarters and zucchini planks to the grill in the remaining space, arranging everything cut-side down for maximum grill mark contact.
8. After another 2 minutes, add the asparagus spears, laid perpendicular across the grates so they do not fall through the gaps.
9. Turn each vegetable only once it releases easily from the grate and shows clear dark grill marks; if it resists when you try to lift it with tongs, it needs another minute before flipping.
10. Total grill times vary by vegetable: asparagus needs about 4-5 minutes total, zucchini and peppers about 6-8 minutes total, and mushrooms and onions about 8-10 minutes total. Watch for vegetables to turn tender when pierced with a fork, with visible char lines and slightly wilted, glossy edges, and pull each one off the grill as soon as it hits that point rather than cooking everything for the same fixed time.
11. Transfer the grilled vegetables to a large platter as they finish, arranging them so the platter fills up gradually rather than waiting to plate everything at once.
12. Once all vegetables are off the grill, slice the larger pieces (mushrooms, pepper quarters) into strips if desired, then spoon the chimichurri generously over the entire warm platter.
13. Serve immediately while the vegetables are still warm and the chimichurri is fresh and bright green.

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