• Carla Hall

Grilled Vegetables with Cutting Board Chimichurri 

Updated: Jul 19



Grilled Vegetables with Cutting Board Chimichurri 

serves 8 - 10


(Use any vegetables desired, but here are suggestions)


2 sweet potatoes, peeled and cut in lengthwise slices ¼" thick

1 large eggplant, cut in lengthwise slices ¼" thick

3 whole large carrots, scrubbed 

4 ribs celery and heart

2 baby bok choy, cut in half lengthwise

1 red onion, cut in half crosswise 

1 yellow, white or sweet onion, cut in half crosswise

olive oil

Kosher Salt


Cutting Board Chimichurri

makes about ¾ cup


1 cup chopped parsley

½ - 1 jalapeño, grilled and finely chopped

1 lime, zest and juice

½ teaspoon kosher salt

¼ teaspoon red chile flakes 

1 cinnamon stick, charred on grill (or pinch of ground cinnamon)

⅓ - ½ cup olive oil


Prepare coals or heat gas grill to high temperature. Prepare each vegetable separately by tossing or rubbing in olive oil. Sprinkle with salt. 


Cook the vegetables until tender and place on a sheet pan. 


Prepare the Chimichurri: directly on the cutting board, combine the chopped parsley and jalapeño. Add the lime zest & juice, salt, and chile flakes. Using a microplane, shave a pinch of cinnamon. 


Once combined, chop the mixture finer. Mix in the olive oil. Adjust seasoning, if necessary. 


Rub the Chimichurri on each of the grilled vegetables. Arrange vegetables on a platter. 




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