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.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.