Step 1

for medium-high direct heat grilling, about 450-500 degrees F.

Step 2

Prep asparagus, bell pepper, broccolini, red onion, sweet potato, tomatoes, & zucchini as described in the Ingredients List, above. Place vegetables on a large plate or small baking sheet. Drizzle avocado oil over top, tossing to coat evenly. Generously season with kosher salt & ground black pepper. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific prep tips!)

Step 3

Place all listed ingredients in a food processor. Season with 3/4 teaspoon kosher salt & ground black pepper as desired. Pulse to combine. Taste and season with additional salt or ground black pepper, as desired. Set aside for serving, or store in an airtight container in the refrigerator for up to 1 week. (Learn more about this Chimichurri Sauce recipe!)

Step 4

Place the seasoned vegetables directly on the grill grates. For long, thin vegetables & skewers, like asparagus & zucchini, it’s best to place them on the grill such that they’re positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill vegetables until as softened & charred as desired. Tomatoes will grill in about 2 minutes per side. Asparagus, bell pepper, broccolini, & zucchini will grill in 3-4 minutes per side. Onions & sweet potatoes will grill in 4-5 minutes per side. (Be sure to check out this A-Z Grilled Veggie Guide for veggie-specific prep tips!)

Step 5

Arrange all the grilled veggies on your favorite serving platter or board with your prepared chimichurri sauce. Serve warm or at room temperature. Enjoy!