Grilled Vegetables with Basil Chimichurri

Grilled vegetables on a serving plate with a dish of basil chimichurri

Grilled Vegetables with Basil Chimichurri

A colorful medley of smoky grilled vegetables tossed with olive oil, fresh garlic, salt, and pepper, then finished with vibrant Basil Chimichurri Sauce. This easy summer side dish pairs beautifully with grilled meats, seafood, tacos, or can be served as a light vegetarian main course.

Course Side Dish

Cuisine American, Summer Grilling

Diet Gluten Free, Vegan, Vegetarian

Keyword basil chimichurri, grilled asparagus, grilled vegetables, grilled zucchini, summer vegetables, vegetable side dish

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 113kcal

Equipment

Outdoor grill or grill pan
Large mixing bowl
Tongs
Cutting board
Chef’s knife

Ingredients

Vegetables

2 medium zucchini cut on the bias into long planks
2 medium yellow squash cut on the bias into long planks
1 cup mini sweet peppers cut lengthwise into strips
8 ounces crimini mushrooms thickly sliced
1 bunch asparagus woody ends trimmed
1 medium yellow onion cut into thick strips

Seasoning

3 tablespoons olive oil
3 garlic cloves minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For Serving

Basil Chimichurri Sauce linked recipe

Instructions

Prepare the Vegetables

Preheat grill to medium-high heat (about 400°F–425°F).
Place zucchini, yellow squash, peppers, mushrooms, asparagus, and onion into a large bowl.
Drizzle with olive oil and add minced garlic, salt, and black pepper. Toss well until all vegetables are evenly coated.

Grill the Vegetables

Arrange vegetables directly on the grill grates in a single layer.
Grill zucchini and squash planks for 3–4 minutes per side until tender with defined grill marks.
Grill peppers and onions for 5–7 minutes, turning occasionally until slightly charred and softened.
Grill mushrooms for 4–5 minutes until tender and lightly smoky.
Grill asparagus for 3–5 minutes, turning occasionally, until crisp-tender.

Serve

Transfer grilled vegetables to a serving platter.
Spoon Basil Chimichurri Sauce over the warm vegetables or serve on the side for dipping and drizzling.

Notes

Cutting zucchini and squash into long planks helps prevent them from falling through the grill grates while creating beautiful grill marks.
Use a grill basket for smaller vegetables if preferred.
Vegetables can be grilled ahead and served warm or at room temperature.
Add a squeeze of fresh lemon juice before serving for extra brightness.

Nutrition