“Mouthwatering Argentinian Vegetarian Asado Feast: Grilled Eggplant & Bell Pepper Salad with Chimichurri”

Allergens

N/A (check for possible gluten if using store-bought chimichurri)

Ingredients

• 2 large eggplants 3 bell peppers (assorted colors) 1/4 cup olive oil Salt and pepper, to taste 2 cups fresh parsley 1/2 cup red wine vinegar 3 cloves garlic 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes 1/4 cup extra virgin olive oil

Instructions

1. Preheat the grill to medium high heat or prepare a charcoal grill for cooking.
2. Slice eggplants and bell peppers into 1/2 inch thick rounds. Brush both sides of each slice with olive oil, seasoning them with salt and pepper.
3. Grill the eggplant and bell pepper slices until tender and slightly charred on each side, approximately 4 minutes per side.
4. In a food processor or blender, combine parsley, red wine vinegar, garlic, oregano, and red pepper flakes. Process until well combined.
5. Gradually add extra virgin olive oil while continuing to blend, creating a smooth chimichurri sauce. Season with salt and pepper as needed.
6. Arrange the grilled eggplant and bell pepper slices on a serving platter, drizzling chimichurri over the top for an eye catching presentation. Serve immediately.

Chef’s Insight

To add more depth to the dish, consider marinating the eggplant and bell peppers before grilling with a mixture of olive oil, garlic, and spices.

Notes

Feel free to adjust the spice levels in the chimichurri sauce according to personal preference.