Charred Vegetables & Marinated Beans in Spicey Chimichurri Sauce
This chimichurri sauce is absolute magic. So naturally since it’s grilling season, I had to throw it on some grilled veg. It was definitely a good move.
Not only is the whole thing so simple to throw together (and doesn’t require a blender or any special equipment to make), but it only gets better as the herbs and flavorings infuse into the oil. Make this chimichurri sauce once and use it to elevate your meals all week long. So easy. So good.
We throw it on lentil spaghetti, toss it with candied beets, use it to coat roasted root veggies or grilled vegetables. It’s great on just about everything.
In this recipe, we use it to marinate beans and then also to toss with some grilled summer veggies. It’s a crowd pleaser. And if you have meat eaters around, the chimichurri sauce is great on meat too. Make it for your next BBQ. It’s pretty much guaranteed to please.
Charred Vegetable Salad & Marinated Beans in Spicy Chimichurri Sauce
Prepare the chimmichuri sauce by adding all the ingredients to a bowl. Mix well, then remove 3 Tablespoons of sauce, and add it to a fresh bowl along with both cans of drained and rinsed beans, 1/4 cup fresh chopped cilantro, and 1/4 teaspoon coarse salt (or to taste). Cover both bowls and set them in the fridge for at least 1 hour to marinate (or overnight).
Fourty-five minutes before serving, wash and slice the eggplant. Then toss the slices with 1 teaspoon fine salt and let sit at room temperature for 30 minutes to “sweat”. This will ensure the final product is tender and help extract bitterness.
Pre-heat the grill to medium-high and then wash and slice the remaining vegetables.
When the eggplant are done sweating (30 minutes), rinse the salt off the slices and pat them dry. Brush them very lightly with chimichurri sauce on both sides and add them to the grill on medium-high heat. Place the corn (in husks) and the red peppers on the grill with the eggplant and let everything cook for 5 minutes. Then turn the corn, flip the peppers and eggplant, and let everything grill for another 5-10 minutes. Start checking for done-ness and allow extra time (or remove vegetables that are sufficiently cooked) as needed–turning occasionally. In general, the corn should take about 15 minutes (husks will be blackened but that is what you want) total while the eggplant and peppers should take between 10 and 15.
When finished cooking, remove the vegetables from the grill. Peel the husks off the corn shave the corn off the cob and into the marinated beans using a knife. Cut the peppers into bite sized chunks. Then, toss the eggplant and red peppers in another Tablespoon of chimichurri sauce and spoon them on top of the marinated beans and corn. Garnish with fresh cilantro and and a squeeze of lime juice. Enjoy moderately warm.
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Servings 4
- Amount Per Serving
- Calories 371
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 11g56%
- Potassium 702mg21%
- Total Carbohydrate 48g16%
- Dietary Fiber 11g44%
- Sugars 8g
- Protein 14g29%
- Vitamin A 35%
- Vitamin C 167%
- Calcium 13%
- Iron 17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Prepare the chimmichuri sauce by adding all the ingredients to a bowl. Mix well, then remove 3 Tablespoons of sauce, and add it to a fresh bowl along with both cans of drained and rinsed beans, 1/4 cup fresh chopped cilantro, and 1/4 teaspoon coarse salt (or to taste). Cover both bowls and set them in the fridge for at least 1 hour to marinate (or overnight).
Fourty-five minutes before serving, wash and slice the eggplant. Then toss the slices with 1 teaspoon fine salt and let sit at room temperature for 30 minutes to “sweat”. This will ensure the final product is tender and help extract bitterness.
Pre-heat the grill to medium-high and then wash and slice the remaining vegetables.
When the eggplant are done sweating (30 minutes), rinse the salt off the slices and pat them dry. Brush them very lightly with chimichurri sauce on both sides and add them to the grill on medium-high heat. Place the corn (in husks) and the red peppers on the grill with the eggplant and let everything cook for 5 minutes. Then turn the corn, flip the peppers and eggplant, and let everything grill for another 5-10 minutes. Start checking for done-ness and allow extra time (or remove vegetables that are sufficiently cooked) as needed–turning occasionally. In general, the corn should take about 15 minutes (husks will be blackened but that is what you want) total while the eggplant and peppers should take between 10 and 15.
When finished cooking, remove the vegetables from the grill. Peel the husks off the corn shave the corn off the cob and into the marinated beans using a knife. Cut the peppers into bite sized chunks. Then, toss the eggplant and red peppers in another Tablespoon of chimichurri sauce and spoon them on top of the marinated beans and corn. Garnish with fresh cilantro and and a squeeze of lime juice. Enjoy moderately warm.
Ingredients
for the chimichurri sauce…
- 1 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1-3 jalapenos or serano peppers, deseeded with membranes removed to reduce heat if desired
- 4 cloves garlic, diced
- 1/2 cup extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 3/4 teaspoon flakey sea salt
for the beans…
- 1 can cannellini beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1/4 cup chimichurri sauce (for marinating the beans)
- 1/4 cup fresh chopped cilantro (coriander leaf)
- 1/4 teaspoon coarse salt (or to taste)
for the grilled veg…
- 2 ears of corn on the cob, husks on but loose and dangling ends chopped off
- 2 large red, yellow, or orange bell peppers, de-seeded but left in very large pieces (cut into bite sized pieces after grilling)
- 1 large eggplant, halved lengthwise and sliced every 3/4 inch (to form 3/4 inch thick half circles)
Preparation
- Prepare the chimmichuri sauce by adding all the ingredients to a bowl. Mix well, then remove 3 Tablespoons of sauce, and add it to a fresh bowl along with both cans of drained and rinsed beans, 1/4 cup fresh chopped cilantro, and 1/4 teaspoon coarse salt (or to taste). Cover both bowls and set them in the fridge for at least 1 hour to marinate (or overnight).
- Fourty-five minutes before serving, wash and slice the eggplant. Then toss the slices with 1 teaspoon fine salt and let sit at room temperature for 30 minutes to “sweat”. This will ensure the final product is tender and help extract bitterness.
- Pre-heat the grill to medium-high and then wash and slice the remaining vegetables.
- When the eggplant are done sweating (30 minutes), rinse the salt off the slices and pat them dry. Brush them very lightly with chimichurri sauce on both sides and add them to the grill on medium-high heat. Place the corn (in husks) and the red peppers on the grill with the eggplant and let everything cook for 5 minutes. Then turn the corn, flip the peppers and eggplant, and let everything grill for another 5-10 minutes. Start checking for done-ness and allow extra time (or remove vegetables that are sufficiently cooked) as needed–turning occasionally. In general, the corn should take about 15 minutes (husks will be blackened but that is what you want) total while the eggplant and peppers should take between 10 and 15.
- When finished cooking, remove the vegetables from the grill. Peel the husks off the corn shave the corn off the cob and into the marinated beans using a knife. Cut the peppers into bite sized chunks. Then, toss the eggplant and red peppers in another Tablespoon of chimichurri sauce and spoon them on top of the marinated beans and corn. Garnish with fresh cilantro and and a squeeze of lime juice. Enjoy moderately warm.
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