Roasted Vegetables with Chimichurri Sauce

Amid my move, I’ve been leaning into meal prepping as life has been quite hectic lately. Not to mention, I’ve also taken up tennis and weight training above and beyond my running. So, cooking is not only limited, especially during the week, but also I want fresh, healthy meals. Enter these roasted & charred veggies with a drizzle of chimichurri sauce that takes them from ordinary to extraordinary. Pair these with any protein, and you’ll have a quick and easy meal. 

As always, I hope you try this recipe. 

Serving Size: 4-6 people

Prep Time: 30-40 minutes (including salting the eggplant and charring the peppers)

Cooking Time: 25-30 minutes (roasting the vegetables)

Ingredients:

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes (optional for heat)
• Salt and pepper, to taste
• Juice of 1 lime

For the Vegetables:

• 1 large eggplant, sliced lengthwise into long, 1/2-inch slivers
• 1 large red onion, cut into slices
• 1 bunch of asparagus, ends trimmed
• 1 red bell pepper, cut into large pieces
• 1 orange bell pepper, cut into large pieces
• 1 yellow bell pepper, cut into large pieces
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Extra salt (for salting the eggplant)

Method:

Begin by preparing the chimichurri sauce. In a food processor, combine parsley, cilantro, garlic cloves, red wine vinegar, olive oil, dried oregano, red pepper flakes (optional for heat), salt, pepper, and the juice of 1 lime. Pulse until the mixture is smooth but still slightly chunky, then set aside.

Preheat the oven to 400°F (200°C).

Next, cut the red onion and trim the asparagus. Then, slice eggplant and sprinkle them generously with salt. Let the eggplant sit for 20-30 minutes to draw out excess water.

Place eggplant, asparagus, and red onion onto a baking sheet. Drizzle olive oil, season with salt and pepper, and roast for 25-30 minutes, stirring halfway through to ensure even cooking.

While the eggplant, onion, and asparagus are roasting, char all peppers directly over a stovetop flame, turning them frequently until the skin is blackened and blistered on all sides. Once charred, place the peppers in a covered bowl or sealed plastic bag for 10 minutes to loosen the skin. Peel off the charred skin, remove the seeds, and slice the peppers into large pieces.

Once the vegetables are all prepped, arrange on a serving platter. Drizzle the chimichurri sauce over the vegetables and serve with extra sauce on the side. Enjoy! 

Pro Tip: These veggies are perfect for meal prepping. Make these on a Sunday and mix and match them with meals throughout the week.