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Recipe of Salad of Grilled Vegetables with Chimichurri

Salad of Grilled Vegetables with Chimichurri

30 mins
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The salad of roasted vegetables is a delicious option for hot days, or when you want a vegetarian dish. The flavor of the eggplant is unique, especially if accompanied by a tasty chimichurri.
Learn more about Aceite Oleico®


4 portions
  • 1 cup Oil Oleic®
  • 20 grams fresh parsley, finely chopped
  • 4 tablespoons fresh oregano, finely chopped
  • 6 garlic, teeth
  • 1 cup cambray onion, finely chopped
  • 1 Red chili pepper, finely chopped
  • 4 tablespoons wine vinegar
  • 2 tablespoons lemon juice
  • 2 grams salt, to taste
  • 2 grams black pepper, to taste
  • 2 eggplants
  • 1 red pepper
  • 1/2 green bell peppers
  • 1/2 yellow bell peppers
  • 2 fennels
  • 3 portobello mushrooms
  • 4 tomatoes
  • 1 dry chile de árbol pepper
  • 1/2 cups wine vinegar


Mix in a bowl the oil, parsley, oregano, garlic, onion, chili, vinegar, lemon juice, salt and pepper to form the chimichurri. Stir well. Add salt and pepper. Reserve in the refrigerator for at least 4 hours.
Cut the eggplant very finely. Add enough salt and let them rest for 1 hour.
Wash the eggplant. In a bowl add the vinegar and chili, filled with water. Allow the aubergine to stand for 1 hour. Remove from water and dry perfectly.
Cut the bell pepper into thirds, remove the seeds and the white part. Cut the fennel in 4.
Split the tomatoes into four.
Varnish the vegetables with chimichurri and pass them on a hot plate. Stir the vegetables and serve.


Accompany with bread.


You can add some anchovies.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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