Grilled vegetables with chimichurri

Summer on the board – Grilled vegetables with chimichurri & BBQ flair

There are those evenings when a good board, a few glowing coals, and some fresh vegetables from the market are all you need. No steak, no show—just the quiet sizzle of the grill, a cold drink in your hand, and the aroma of herbs, garlic, and lemon juice in the air. That's when summer begins—not on the calendar, but on the board.

This recipe is a celebration of simple things: colorful, grilled vegetables served with a fresh chimichurri sauce on a solid wooden board that looks like it's already experienced summer itself.

Ingredients for 4 people

Vegetables (depending on season & taste):

• 2 red peppers
• 2 yellow zucchini
• 1 large eggplant
• 1 fennel bulb
• 1 red onion
• 250 g brown mushrooms
• olive oil, salt, pepper

For the chimichurri:

• 1 bunch of flat-leaf parsley
• 3–4 cloves of garlic
• 1 tsp dried oregano
• 1 small red chili pepper or 1 pinch of flakes
• 2 tbsp red wine vinegar
• 100 ml olive oil
• salt, pepper, lemon juice

preparation

1. Preparation: Cut the vegetables into large, grill-friendly pieces. Wedge the onion, salt the eggplant, and let it rest for a moment. Rub everything with olive oil and season with salt and pepper.
2. Grilling: Grill directly over hot coals or on a griddle until the typical browning marks appear. Don't overcook—the vegetables should still have a bite.
3. Chimichurri: Finely chop all ingredients or weigh them with a knife (do not blend!). Season with vinegar, olive oil, and lemon juice. Refrigerate to infuse.
4. Serving: Arrange on a large wooden board (e.g., a chef's board , snack board, or caterer board ). Serve the chimichurri in a small bowl or drizzle directly over the vegetables.

Tip from the Pitmaster

If you like, you can add:

• Grilled feta or halloumi
• Flatbread from the grill
• Or: a piece of dry-aged ribeye as a side dish 😎

presentation

The dish is best presented when arranged loosely on a large board – the colors, grill marks, herbs, and sauce should remain visible. No edge of the plate, no stress with cutlery – just the board, the flame, and the flavor .

Don’t forget to care for your wood!

After serving: Rinse the board with hot water, brush it lightly, and dry it thoroughly. Then apply a very thin layer of wood care oil – this will keep your solid wood in top shape, even after many barbecues.

Matching products from the shop

• The CHEFBRETT 50x40 – ideal for summer platters
• CaterBoard with handles – light, rustic, perfect for vegetables
• Damascus all-purpose knife – for precise cuts on peppers, zucchini, etc.
• Care oil for wood – because good wood deserves care

Conclusion

A board, a grill, a few herbs – and summer is ready.

With this recipe, you can turn simple vegetables into a real highlight—no meat, but full of flavor, color, and BBQ character. And if you want something a little more substantial: The board can even hold a ribeye 😏