This is a grilled vegetable salad โ red bell peppers, zucchini, and eggplant โ dressed with a sharp, garlicky chimichurri made from parsley, oregano, red wine vinegar, and olive oil. It takes 45 minutes start to finish, itโs fully vegan, and it works as a side or a light main. The chimichurri does the heavy lifting on flavor, so the vegetables donโt need much else.
Substitutions that actually work
- Eggplant: Portobello mushroom caps are the best swap โ they grill in about the same time and absorb the chimichurri well. Avoid watery substitutes like cucumber.
- Fresh oregano: Dried oregano works at one-third the quantity (about 2 teaspoons). Add it directly to the chimichurri โ it rehydrates in the vinegar.
- Red wine vinegar: Sherry vinegar is a close match. White wine vinegar works too but is slightly sharper, so start with 3 tablespoons and taste before adding more.
- Red bell peppers: Yellow or orange peppers behave identically on the grill. Green peppers are more bitter and less sweet โ theyโll change the flavor balance noticeably.
Why this recipe works
Two things matter here. First, the vegetables are cut thick โ zucchini sliced lengthwise and eggplant in rounds โ which means they develop real char marks before the inside turns to mush. Thin cuts overcook before you get any color. Second, the chimichurri is an emulsified oil-and-vinegar sauce with enough acidity to cut through the fat from grilling. That contrast is what keeps the dish from feeling heavy. The parsley and garlic stay raw, so the sauce stays bright even after the vegetables have been sitting on a warm platter for a few minutes.
Mistakes to avoid
- Skipping the preheat: A grill that isnโt fully up to temperature steams the vegetables instead of charring them. Give it at least 10 minutes before the vegetables go on.
- Crowding the grill: If the pieces overlap, steam builds up and you lose the char. Work in batches if your grill surface is small.
- Not salting the eggplant early enough: Eggplant holds a lot of moisture. If you season it right before grilling, that moisture releases on the grill and creates steam. Season it a few minutes ahead and pat it dry before it goes on.
- Dressing it before serving: Dress it at the table โ a pre-dressed salad goes limp fast, especially the zucchini. Keep the chimichurri in a separate bowl until youโre ready to eat.
- Under-seasoning the chimichurri: Taste it before it goes on the vegetables. The vinegar should be noticeable but not sharp enough to pucker. If itโs too acidic, a small pinch of salt rounds it out without adding more oil.
Keeping leftovers crisp
Store grilled vegetables and chimichurri separately in airtight containers in the refrigerator. The vegetables keep well for up to 3 days; the chimichurri keeps for up to 5 days and actually improves after a day as the garlic mellows slightly. When youโre ready to eat leftovers, bring the vegetables to room temperature for 15 minutes or warm them briefly in a dry skillet over medium heat โ microwaving makes them rubbery. Add fresh chimichurri just before eating, not before storing.
Uruguayan Grilled Vegetable Salad
Ingredients
Vegetable preparation
- 2 whole red bell peppers organic, halved and seeded
- 2 whole zucchini medium-sized, sliced lengthwise
- 1 whole eggplant medium-sized, sliced into rounds
- 3 tablespoons olive oil extra virgin
- 1 teaspoon coarse sea salt
- ยฝ teaspoon ground black pepper freshly ground
Chimichurri sauce
- 1 cup fresh parsley finely chopped
- 2 tablespoons fresh oregano chopped
- 2 cloves garlic minced
- ยผ cup red wine vinegar
- ยฝ cup olive oil extra virgin
- ยฝ teaspoon red pepper flakes to taste
- 1 pinch salt to taste
Instructions
- Preheat a grill to medium-high heat, around 200ยฐC (390ยฐF).In a large bowl, combine the red bell peppers, zucchini, and eggplant slices.
- Drizzle with 3 tablespoons of extra virgin olive oil, and season with sea salt and freshly ground black pepper. Toss until the vegetables are evenly coated.
- Place the vegetables on the grill. Grill each side for about 5-7 minutes, until char marks appear and the vegetables become tender.
- Visual cue: Bell peppers should blister and blacken slightly. While the vegetables are grilling, prepare the chimichurri sauce.
- In a small bowl, mix together the chopped parsley, oregano, minced garlic, and red wine vinegar. Slowly whisk in 1/2 cup of extra virgin olive oil until well integrated.
- Add red pepper flakes and salt to taste. Once the vegetables are removed from the grill, arrange them artfully on a serving platter.
- Drizzle the grilled vegetables with the chimichurri sauce just before serving to enhance the medley of grilled flavors.
Notes
Nutrition
Frequently asked questions
Can I make this on a stovetop grill pan instead of an outdoor grill?
Yes, a cast-iron grill pan works well. Heat it over high heat until itโs smoking before adding the vegetables, and donโt move them once theyโre down โ let them sit for the full 5โ7 minutes per side to get proper char marks.
Do I need to peel the eggplant before grilling?
No, leave the skin on. It holds the rounds together on the grill and becomes tender enough to eat after 5โ7 minutes of direct heat. Peeled eggplant tends to fall apart when you try to flip it.
How do I know when the bell peppers are done?
The skin should blister and blacken in spots and the flesh should feel soft when pressed with tongs. If the skin hasnโt blistered after 7 minutes, your grill isnโt hot enough โ increase the heat and give them another 2โ3 minutes.
Can I make the chimichurri ahead of time?
Yes, and itโs worth doing. Make it up to 24 hours in advance and refrigerate it covered. The garlic and herbs steep into the oil and vinegar, and the flavor gets sharper and more cohesive.
Is this salad good at room temperature, or does it need to be served hot?
Room temperature is actually ideal. The chimichurriโs flavors come through more clearly when the vegetables arenโt piping hot, and the texture of the eggplant and zucchini holds up better as they cool slightly.
My chimichurri looks separated and oily โ is that normal?
Yes, chimichurri is not a stable emulsion and will separate as it sits. Just stir or whisk it briefly before spooning it over the vegetables. It doesnโt need to look creamy to taste right.