Chimichurri sauce is a South American herb and chile sauce, typically used as a topping for grilled steak. This version uses sweet bell peppers in place of the hot chiles and a mix of fresh herbs. It’s perfect for these grilled zucchini, or realy, just about anything!
This recipe aired on The Farm with Ian Knauer on Public Television and CreateTV.
Zucchini Steaks with Red Bell Pepper Chimichurri
4 zucchini, halved lengthwise
1 cup extra-virgin olive oil
2 red bell peppers
1/4 cup apple cider vinegar
1 cup chopped mixed fresh herbs, such as dill, cilantro, parsley, scallions
Kosher salt and freshly ground pepper
Preheat the grill.
Brush the zucchini with some of the oil and sprinkle with a pinch each of salt and pepper. Grill the zucchini and the peppers, turning occasionally, until the zucchini is tender and has grill marks and the pepper’s skins are blackened all over, about 15 minutes.
Place the zucchini on a serving platter.
Let the peppers cool to warm, then peel away and discard the skins, stems, and seeds. Open the peppers like a flower, then stack them in a pile. Cut 1/4-inch wide strips and place them into a bowl. Stir in the vinegar, herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper. Stir in the remaining oil, then top the zucchini with some of the chimichurri sauce and serve.