Ingredients

Vegetables
4 lb mixed seasonal garden vegetables (such as zucchini, yellow summer squash, romaine, tomatoes, eggplant, and onions)

Olive oil

Sea salt and freshly ground black pepper

1 recipe chimichurri (recipe follows)

Chimichurri

12 garlic cloves, chopped

1 1/2 cups olive oil

1 1/2 cups red wine vinegar

3/4 cup chopped fresh parsley

2 tsp. dried oregano

2 tsp. hot pepper flakes

1 tsp. kosher salt

1 tsp. freshly ground black pepper

Directions

Vegetables
Halve zucchini, squash, and romaine lengthwise. Cut tomatoes, eggplant, and onions into 1-inch-thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.

Prepare a hot fire in your grill.

Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.

Place zucchini, squash, and romaine cut side down on the grill. Grill for about 4 minutes, until the cut side is charred and has nice grill marks.

Grill tomatoes on one side for 3 to 4 minutes, until charred.

Arrange vegetables on a platter and drizzle with chimichurri.

Chimichurri

In a bowl, combine the garlic, olive oil, vinegar, parsley, oregano, hot pepper flakes, salt, and black pepper.

Cover and let stand at room temperature for 1 day. (If you don’t have time to let the chimichurri stand for a day, transfer it to a small saucepan and warm over low heat to about 120º for 1 to 2 minutes and then let stand for about 1 hour to blend.)

Recipe Source:

300 Big & Bold Barbecue & Grilling Recipes by Karen Adler and Judith Fertig ($24.95, Robert Rose, 2009)