This summer side dish will become your absolutely go-to all the way through August: grilled vegetables with chimichurri, creamy burrata cheese, and grilled bread. It’s fresh, rustic, and full of flavor. All you need is a grilled steak or some seafood to eat alongside!
During the spring & summer months, chimichurri is an absolute staple in my kitchen. I truly make it once a week and eat it on just about everything, from crispy potatoes and eggs to grilled chicken or steaks. A couple of my favorite recipes on the blog that include the vibrant sauce are these seared scallops and this cauliflower soup.
If you’re not familiar with chimichurri, it’s a bold, flavor-packed sauce that originates from Argentina, typically made of parsley, garlic, red wine vinegar, and olive oil. I usually keep mine pretty classic, with a bit of fresh chives to add an onion bite.
I find myself gravitating towards chimichurri whenever I want to add lots of flavor and acidity to simply prepared food, so when dreaming up a big platter of grilled summer vegetables, it naturally seemed like the perfect sauce to drizzle over top.
You can use whatever vegetables you want and love on the grill. I’ve got eggplant, zucchini, red peppers, asparagus, and cherry tomatoes. They’re grilled as simply as possible, with just a coating of olive oil and a pinch of salt. I like to start my vegetables over really high heat to get nice char marks on both sides, then lower the heat, cover the grill, and finish cooking them until tender. All grills are different, so go with your best judgement on when your vegetables are done.
The grilled vegetables get arranged beautifully onto a large platter and drizzled with the fresh green sauce. Its zippy, herby flavor goes great with the smoky vegetables. And of course, to make this dish a little special, I added some grilled bread and a ball of creamy burrata cheese. With these additions, you’ve got the ultimate side dish (kind of like your starch and veg all in one).Print
Grilled Vegetables with Chimichurri & Burrata
grilled summer vegetables topped with a vibrant chimichurri sauce & served with creamy burrata cheese and grilled bread
- 2 cups packed parsley leaves, finely chopped
- 1 tbsp minced chives
- 2 cloves garlic, minced
- ¾ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- kosher salt
- 1 eggplant, sliced ¼” crosswise
- 2 zucchini, quartered lengthwise
- 2 red peppers, halved + stemmed
- ½ bunch asparagus, peeled
- 1 pint cherry tomatoes
- olive oil
- 4 large (½”) slices crusty bread
- 1 ball burrata cheese
- Preheat the grill over high heat.
- Combine the parsley, chives, and garlic in a small bowl. Stir in the extra-virgin olive oil and red wine vinegar. Season with a pinch of salt to taste and set aside.
- Prep all of the eggplant, zucchini, red peppers, and asparagus and lay them out onto a sheet pan. Drizzle with a generous amount of olive oil and toss well to coat the vegetables on all sides. Season with a good pinch of salt.
- Place a cast-iron skillet onto the grill. Add a tablespoon of olive oil. Once hot, add the cherry tomatoes. Allow the tomatoes to burst and begin to caramelize.
- Place the rest of the vegetables onto the grill and cook for a few minutes until charred on all sides. Lower the heat to medium, cover the grill, and continue cooking all of the vegetables until tender. Transfer the vegetables back to the sheet pans and carefully transfer the cast-iron skillet off the grill.
- Coat the slices of bread with olive oil and quickly grill them until charred and toasted on both sides. Transfer the grilled bread to a cutting board and cut each slice in half. Cut the zucchini into 2” pieces. Peel the peppers and cut each half into half again.
- Arrange all of the vegetables onto a large platter with the ball of burrata and grilled bread alongside. Season the burrata with a pinch of salt. Drizzle the chimichurri over top the entire dish.