Grilled Vegetables with Chimichurri Sauce

The chimichurri dressing adds a nice touch of freshness to summery grilled vegetables. If you want a bit more kick, increase the hot pepper flakes.

Ingredients:

2 green peppers, halved, seeded and cored
2 sweet red peppers, halved, seeded and cored
4 zucchini, cut lengthwise in 1 cm thick slices
Pinch of salt and pepper

Chimichurri Sauce:

1 C packed fresh basil leaves
½ C fresh parsley
? C fresh mint
1 clove garlic, minced
¼ tsp each salt and pepper
Pinch hot pepper flakes
¼ C extra virgin olive oil
1 tbsp red wine vinegar

Method:

To make the chimichurri sauce, in food processor, pulse together basil, parsley, mint, garlic, salt, pepper and hot pepper flakes. Add oil, vinegar and 2 tbsp of water; pulse until the mixture becomes a smooth paste.
Cut each half pepper into thirds. Sprinkle peppers and zucchini with salt and pepper.
Place peppers and zucchini on greased grill over medium-high heat; close lid and grill, turning once, until tender, 12 to 15 minutes. Brush vegetables with half of the chimichurri sauce; serve with the remaining sauce.
Makes 6 servings; count each as 2 fats.
Recipe courtesy of Canadian Living.