Chimichurri sauce is a popular Argentinian-style sauce for grilled meat. It also tastes amazing on a crispy Grilled Veggie Sandwich!
Great time to dig out the grilling basket to grill some healthy veggies on the barbecue!
Toss with a few glugs of extra virgin olive oil, season with salt and pepper, then cook for ten minutes on the barbecue and you have a healthy and tasty summer side dish!
Every great sandwich has a lip-smacking good sauce!
For this grilled vegetable sandwich, I utilized the parsley and fresh oregano from my garden to mix a basic Argentinan-style Chimichurri sauce.
The sauce and the lightly charred vegetables taste amazing together on a freshly toasted bun.
As for the leftover sauce - save it as a topping for the next time you barbecue burgers and steaks!
Grilled Veggie Sandwich with Chimichurri Sauce
Makes: 3 sandwiches
Hands-on Time:15 minutes
Cook Time: 10 minutes
INGREDIENTS
2. Grill vegetables over medium-high heat until lightly charred on the edges and tender, about 10 minutes. Lightly brush inside of buns with olive oil. Place buns crust-side up on grill to toast, about 2 minutes.
3. To make sauce, in a blender, blend parsley, cilantro, oregano, vinegar, garlic, red pepper flakes and oil until it is almost smooth. Lightly season with salt and pepper.
4. Place an equal amount of grilled veggies on each toasted bun and top with chimichurri sauce. Enjoy your grilled veggie sandwich!
INGREDIENTS
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- ½ red onion chopped
- 2 cups fresh pineapple, cubed
- 1 Tbsp. extra virgin olive oil
- ¼ tsp each salt and pepper
- 3 fresh buns, sliced in half lengthwise
- ½ cup fresh flat-leaf parsley
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. chopped fresh oregano
- 1 ½ Tbsp. white wine vinegar
- 1 clove garlic, chopped
- Pinch or two of dried red pepper flakes
- 1/3 cup extra virgin olive oil
DIRECTIONS
1. In a grilling basket, combine bell peppers, onion and pineapple. Toss with oil, then season with salt and pepper.2. Grill vegetables over medium-high heat until lightly charred on the edges and tender, about 10 minutes. Lightly brush inside of buns with olive oil. Place buns crust-side up on grill to toast, about 2 minutes.
3. To make sauce, in a blender, blend parsley, cilantro, oregano, vinegar, garlic, red pepper flakes and oil until it is almost smooth. Lightly season with salt and pepper.
4. Place an equal amount of grilled veggies on each toasted bun and top with chimichurri sauce. Enjoy your grilled veggie sandwich!
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Brent Garell is the author of The Cook-a-Palooza Experience and 15-Minute Money Saving Meals for Students. When he is not enjoying the outdoors, he is on the look-out for simple #mealprep solutions to fit healthy and responsible meals into his family's busy schedule. Let's see what works!
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