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Grilled roasted vegetables with Chimichurri Sauce

Grilled roasted vegetables with Chimichurri Sauce


  • 1 Aubergine (medium) cut into bite-sized pieces.
  • 1 Courgette, cut into bite-sized pieces.
  • 2 peppers - sliced into 8 and de-seeded.
  • 1 Red onion - cut into rings.
  • 2 ripe tomatoes - cut into quarters.
  • 2 Field mushrooms - quartered.
  • 2 tbsp good quality extra virgin olive oil.
  • Salt and freshly grilled black pepper.
  • Chimichurri sauce - to taste - from earlier in the week.


Put all of the vegetables into a grill pan, add the oil, salt and pepper and toss together so they are all well covered and glossy then put under a hot grill and toss during cooking, about 8 to 10 minutes. 

When cooked, transfer to a serving dish and add the Chimichurri paste to taste. Stir it all together and serve.

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