Grilled Peppers with Chimichurri Sauce
By Tested and perfected in the Sur la Table kitchen
Grilled Peppers with Chimichurri Sauce
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 3 small garlic cloves, minced
- 1 jalapenos, minced
- ¼ cup red wine vinegar
- 1 bunch fresh flat-leaf parsley, finely chopped
- 1 handful fresh oregano, finely chopped
- 1 lime, juiced
- 1 cup olive oil
- Kosher salt and freshly ground black pepper
- 4 red, green or yellow bell peppers (or a mix), cut in half through the stem end, seeds removed
- 1 large red onion, peeled and sliced into rings
- 2 tablespoons olive oil
This thick herb sauce is as common in Argentina as ketchup is in the United States. Chimichurri is a melange of olive oil, vinegar and finely chopped parsley, oregano, onion and garlic, all seasoned with salt, cayenne and black pepper. It’s a must with grilled meat and vegetables.
Chimichurri: Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice.
Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Heat a grill or grill pan over medium-high heat. Brush the pepper halves and onion rings with olive oil. Place on the grill and cook until dark grill marks develop and vegetables soften, about 5 minutes per side.
Transfer to a platter and arrange vegetables. Serve with chimichurri sauce on the side.
Chimichurri: Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice.
Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Heat a grill or grill pan over medium-high heat. Brush the pepper halves and onion rings with olive oil. Place on the grill and cook until dark grill marks develop and vegetables soften, about 5 minutes per side.
Transfer to a platter and arrange vegetables. Serve with chimichurri sauce on the side.