Garlic Scape Chimichurri with Grilled Vegetables
  • Cooking Time: 15
  • Servings: 4
  • Preparation Time: 15
  • Garlic Scape Chimichurri Sauce:
  • 2 garlic scapes, chopped (or 2 garlic cloves, minced)
  • 2-3 cups loosely packed cilantro (you can also use an assortment of parsley, oregano, cilantro, chives, and/or mint)
  • 1/4 tsp red chilli flakes or 1 jalapeno or red chilli
  • 1 tsp lemon juice
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1/2 tsp salt
  • fresh cracked pepper, to taste
  • Grilled Vegetables:
  • 1 large platter assorted seasonal vegetables (ex. peppers, zucchini, carrots, radish, kohlrabi, white turnips, etc.)
  • 2 tbsp olive oil
  • salt, to taste
  1. Garlic Scape Chimichurri Sauce:
  2. Roughly chop garlic scapes. In food processor, pulse scapes until they're coarsely minced. Add all remaining chimichurri ingredients to the food processor. Process the sauce for about 1 minute, scraping down sides in the middle if necessary. The should still look rustic and not completely pureed.
  3. Allow to sit 15-30 minutes before serving. Garnish with finely sliced red chillies or a sprinkle of red chilli flakes if desired.
  4. Grilled Vegetables:
  5. Turn barbecue to medium-high, around 400-450°F.
  6. Chop vegetables into large pieces and place on a large platter. Small vegetables, like radish, can remain whole. Drizzle oil over top of vegetables and toss to coat. Sprinkle with a bit of salt.
  7. Grill vegetables 4-5 minutes per side, flipping once nice char marks appear. Turn BBQ heat up or down as necessary.
  8. Serve grilled vegetables on a large platter with a bit of chimichurri sauce drizzled over top, leaving the rest of the sauce on the side. Enjoy!
FEATURING: Cilantro (or other assortment of herbs such as parsley and mint), garlic scapes, Pattypan squash, zucchini, bell peppers, and any other vegetable you have at hand (kohlrabi, carrots, white turnips, radishes, etc.) A great meal to enjoy the hot and sunny weather where possible. It is great serve with anything else that you make on the BBQ- or you can serve as is, with hummus and pita on the side as a snack!