Grilled Veggie and Chimichurri Salad

by Christina Meyer-Jax, Tastemaker in Residence

Plant Powered-South of Border Theme: Grilled Veggie and Chimichurri Salad + Cilantro Mexicana Street Corn (vegetarian)

Ingredients

1 cup fresh Italian parsley, minced

½ cup fresh cilantro, minced

½ cup extra virgin olive oil

2 Tbsp red wine vinegar

5 garlic cloves, minced

3 tsp salt, divided

½ tsp crushed red pepper

1 tsp ground cumin

¼ tsp dried oregano

fresh black pepper to taste

2-3 pounds Yukon Gold or Red Bliss potatoes, diced

2-3 Tbsp avocado oil

2-3 zucchini, cut into ¼ inch slices

1-2 bell peppers, sliced (choose red, orange, or yellow)

2 poblano peppers (sliced) 

1 red onion halved and thinly sliced

Instructions:

1. Make the chimichurri first to let the flavors develop. Combine the parsley, cilantro, olive oil, red wine vinegar, garlic, 1 teaspoon of salt, red pepper, cumin, oregano and black pepper. Just whisk it together as-is, for a more rustic texture.

2. Set aside in the fridge (day of or good for 2-3 days in fridge)

3. Preheat your grill to medium heat. Fill large stockpot with water and add 1 more teaspoon of the salt. Bring to a boil and add potatoes, cooking for approximately 5 minutes. Then, when potatoes are done boiling (just on the edge of fork-tender), drain thoroughly, then toss in oil and transfer to an grill basket and roast for about 10 minutes, turning over halfway through until golden brown. (

4. Move to mixing bowl and set aside.

5. Toss remaining vegetables in oil, season with salt and pepper, and add to grill basket or foil pack. 5. You might have to do this in batches so it's not too crowded, depending on the size of your grill basket and grill.

6. Grill for about 5-10 minutes, turning once or twice to get nice and browned on both sides.

7. Toss all the veggies and potatoes together with the sauce and serve.