Garlic Scape Chimichurri with Grilled Vegetables

Ingredients:

Garlic Scape Chimichurri Sauce:

• 2 garlic scapes, chopped (or 2 garlic cloves, minced)
• 2-3 cups loosely packed cilantro (you can also use an assortment of parsley, oregano, cilantro, chives, and/or mint)
• 1/4 tsp red chili flakes or 1 jalapeno or red chili
• 1 tsp lemon juice
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp salt
• fresh cracked pepper, to taste

Grilled Vegetables:

• 1 large platter of assorted seasonal vegetables (ex. peppers, zucchini, carrots, radish, kohlrabi, white turnips, etc.)
• 2 tbsp olive oil
• salt, to taste

Preparation:

Garlic Scape Chimichurri Sauce:

1. Roughly chop garlic scapes. In a food processor, pulse scapes until they're coarsely minced. Add all remaining chimichurri ingredients to the food processor. Process the sauce for about 1 minute, scraping down the sides in the middle if necessary. They should still look rustic and not completely pureed.
2. Allow to sit 15-30 minutes before serving. Garnish with finely sliced red chilies or a sprinkle of red chili flakes if desired.

Grilled Vegetables:

1. Turn the barbecue to medium-high, around 400-450°F.
2. Chop vegetables into large pieces and place on a large platter. Small vegetables, like radishes, can remain whole. Drizzle oil over the top of the vegetables and toss to coat. Sprinkle with a bit of salt.
3. Grill vegetables for 4-5 minutes per side, flipping once nice char marks appear. Turn BBQ heat up or down as necessary.
4. Serve grilled vegetables on a large platter with a bit of chimichurri sauce drizzled over top, leaving the rest of the sauce on the side. Enjoy!

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