Here’s my thing. I’m not a plain vegetable person. If I see a carrot stick, I’m looking for the ranch. My zucchini needs hella butter. Like hella I’m from California. It’s hard not to want more flavor. Lately I’ve been trying different chimichurri recipes. And I think this one is it! I smeared this sh#t on everything this weekend. The result, my family loved it and we all smelled and we all didn’t care!
Ingredients:
Duh, vegetables
Pick veggies that are easy to grill and cut them according to your grill master. We all have one of those GM’s ... usually it’s the one who won’t let anyone come near his or her grill. Great selections of vegetables include Zucchini, Red peppers, Portabella mushrooms,
Asparagus, Red onions, Eggplants and Radicchio.
Drizzle some of the chimichurri on your vegetables, coating all sides. Hand over to the GM, they know what to do. You have a glass of wine in the meantime. And if you are the GM, grab a wine glass too!
For the Chimichurri:
1 1/2 cups of finely chopped parsley
10 garlic cloves finely chopped
3 tbs of finely chopped red onions
1/3 cup of olive oil
3 tablspoons of red wine vinegar
Juice of one lemon
Juice of half a mandarin/ cutie/ tangerine
1 teaspoon of dried oregano
1 teaspoon of cumin
1/2 tablespoon of paprika
Crushed red chile flakes- I used Pequín peppers.
Salt and freshly cracked pepper
In a mortar and pestle or molcajete add
half the garlic, half the red onions, about 1/3 of parsley and the red peppers flakes. Add a pinch of salt to help the process. Start gently smashing the the ingredients to release some of the flavors. Add crushed ingredients into a container along with the rest of the ingredients. Mix well and season to taste. I’m not kidding this is what you will want to bathe everything in. You can marinade anything in it, or use it as a dressing. Top it on some grilled meat. Whatever you want! Remember it’s your life and if you want to smell like a walking garlic farm, well then you do you!
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