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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Cilantro Chimichurri Sauce

 

In this Cilantro Chimichurri Sauce, fresh cilantro, parsley and oregano makes for a fun, fresh twist on a classic sauce. Green onion, fresh garlic and oregano make for a flavorful grilling sauce. This sauce is beautiful, glossy and delicious with anything grilled - steak, chicken, seafood or vegetables - you name it!​

Ingredients:

• 3/4 cup cilantro leaves
• 1/4 cup parsley leaves
• 2 tablespoons (about 4 small stems) fresh oregano leaves
• 4 green onions (light and dark green parts), sliced
• 2 to 4 cloves peeled fresh garlic (depending on sized)
• a few pinches kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar

Preparation:

1. A mini food processor is great for chopping up all the garlic and herbs. Simply add 3/4 cup of cilantro leaves and 1/4 cup parsley leaves (that have been washed and patted or spun dry) with 2 tablespoons fresh oregano (about 4 short stems), 2 to 4 cloves of garlic, depending on their sized, into your food processor. Secure the lid and pulse until coarsely chopped. Then add in the sliced onion and pulse until finely chopped.
2. Alternatively, this can be finely chopped by hand.
3. Add the chopped mixture to a bowl, then measure and add in the salt, pepper, red pepper flakes, olive oil and vinegar. Stir to combine.
4. Taste and adjust salt, if needed.
5. Store in a glass jar with a tight fitting lid in the refrigerator until ready to use.

https://www.simplyscratch.com/2018/06/quick-cilantro-chimichurri-sauce.html