Mixed Summer Vegetable Grilled Salad with Parsley Chimichurri
Celebrate summer with this eggplant, zucchini, red pepper, and mushroom salad. Toss it with greens or eat with your fingers, either way you'll be smiling.
2medium eggplant, sliced into disks(Slice these a bit thinner than the zucchini since they take longer to cook)
8ozcremini mushrooms, cut in half(Also known as Baby Bella)
2red bell peppers, cut into quarters
3zucchinis, sliced into disks
Parsley Chimichurri
1cupparsley, tightly packed
2tbsshallot, minced
3clovesgarlic, chopped
3tbsolive oil
3tbsred wine vinegar
3tbslemon juice
1/2tspchili pepper flakes
1/2tsppepper
1tspsalt
Instructions
Place all chimichurri ingredients in a food processor and pulse to finely chop.
Heat the grill to medium high. Grill everything until tender, about 5 minutes per side.
Remove the veggies from the grill. Drizzle the chimichurri over them, tossing if desired. Serve warm along with the main dish, or ahead of time as an appetizer.