Chimichurri Marinated Grilled Vegetables {Food Matters Project}

This week's Food Matter's recipe was chosen by Lexi and is the perfect summer recipe!

I really try to be creative with the recipes chosen by the members of the project each week but thought the original recipe just screamed to be followed.  Of course I added my little spin on it, but this is a fantastic recipe no matter what!
Hungry hubby and I finally purchased a gas grill last year and can't live without it.  In fact, it ran out of propane in the middle of cooking this recipe! First we semi-freaked out, then remembered that we purchased a back-up tank just for moments like these....my growling stomach was thankful.
And we loved using the chimichuri sauce as the marinade on our vegetables and LOVED it! I think this is how we will grill our vegetables from now on.

After dinner, I cut up the vegetables and mixed them into some leftover brown rice with some goat cheese....and that will be my lunch tomorrow.  I can't wait!!

No matter how you marinate your vegetables, they always seem to come out tasting even better when cooked on a grill over a flame, YUM!

Chimichurri Marinated Grilled Vegetables1 c fresh parsley
1/2 c fresh basil
1/2 c extra virgin olive oil
2 tsp chopped garlic
1 tsp salt
2 tsp balsamic vinegar
1/2 tsp red pepper flakes
optional: 1-2 oz goat cheese

Add all ingredients into a food processor or blender and process until pureed and smooth.  Pour over chopped vegetables and marinate for at least 30 minutes in the refrigerator.  Grill on medium high heat until lightly browned and softened.  Enjoy!

Click here to see what the other members of the project made!