Grilled Zucchini Chimichurri (AIP, Paleo, Whole30)
Thisgrilled zucchini chimichurri is an easy zucchini recipe made with zucchini,yellow squash, fresh herbs, olive oil, and balsamic vinegar. AIP, Paleo andWhole30 and ready for grilling season.
Ingredients
- 2 small to medium zucchini
- 2 small to medium yellow squash
- 2 shallots, peeled and quartered through the root
- 1 tsp balsamic vinegar
- ½ cup parsley leaves, loosely packed
- ½ cup basil leaves, loosely packed
- ¼ cup mint leaves, loosely packed
- 1 clove garlic, grated
- 1½ tsp red wine vinegar
- ½ cup plus 1 tbsp olive oil, divided
- 1¾ tsp kosher salt, plus more to taste
Instructions
- Slice the zucchini and yellow squash into quarter-inch rounds. Toss with a tablespoon olive oil and a teaspoon of salt.
- In a separate bowl, toss the shallots with the balsamic vinegar and a pinch of salt.
- Finely chop the parsley, basil, and mint, then combine with the garlic, red wine vinegar, and remaining ½ cup olive oil. Season with the remaining ¾ teaspoon of salt and adjust to taste.
- Heat an outdoor grill or grill pan over high heat. Working in batches if needed, grill the zucchini and squash for 1 to 2 minutes per side, until charred in spots and just beginning to soften. Transfer to a serving platter.
- Grill the shallots, turning occasionally, until lightly caramelized and charred on all sides, about 4 to 6 minutes total.
- Add the shallots to the platter, spoon the herb chimichurri over the vegetables and serve.