Garlic Scape Chimichurri with Grilled Market Vegetables

Course Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people


Garlic Scape Chimichurri Sauce

  • 2-3 garlic scapes (or garlic cloves)
  • 2-3 cups loosely packed herbs (assortment of parsley, oregano, cilantro, chives, and/or mint)
  • 1/4 tsp red chilli flakes or 1 jalapeno or red chilli
  • 1 tsp lemon juice
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1/2 tsp salt
  • fresh cracked pepper, to taste

Grilled Vegetables

  • 1 large platter assorted seasonal vegetables (ex. peppers, zucchini, carrots, radish, kholrabi, etc.)
  • 2 tbsp cooking oil
  • salt, to taste


Garlic Scape Chimichurri Sauce

  1. Roughly chop garlic scapes. In food processor, pulse scapes until they're coarsely minced.

  2. Add all remaining chimichurri ingredients to the food processor. Process the sauce for about 1 minute, scraping down sides in the middle if necessary. The should still look rustic and not completely pureed. 

  3. Allow to sit 15-30 minutes before serving. Garnish with finely sliced red chillies or a sprinkle of red chilli flakes if desired.

Grilled Vegetables

  1. Turn barbecue to medium-high, around 400-450°F.

  2. Chop vegetables into large pieces and place on a large platter. Small vegetables, like radish, can remain whole. Drizzle oil over top of vegetables and toss to coat. Sprinkle with a bit of salt.

  3. Grill vegetables 4-5 minutes per side, flipping once nice char marks appear. Turn BBQ heat up or down as necessary. 

  4. Serve grilled vegetables on a large platter with a bit of chimichurri sauce drizzled over top, leaving the rest of the sauce on the side. Enjoy!