Grilled Summer Vegetables with Mint Chimichurri - Live Slow Run Far

Grilled Summer Vegetables with Mint Chimichurri

We actually can’t say we belong to that group of people who grill their way through summer cooking. Nah, we’re definitely more likely to get a fire going and cook on our Muurikka grill pan instead, or just prep inside and eat outside (we pretty much eat all meals outside June-August). But every so often, we get the grill going, and when we do, it’s always with seasonal vegetables in the spotlight. Zucchini, eggplant, peppers, corn. And pointed cabbage and different onions, of course. Those last ones really shine when grilled, and can be served as sides along just about anything – and dressed in a thousand different ways.

We have lots of mint growing in our garden, and love cooking with it. It’s such an underrated culinary herb, we think, and decided to create a chimichurri with it, to be drizzled on top of grilled vegetables. Lord, did it turn out good. Super simple yet with a very sophisticated feel – this is something you all ought to try this summer. And feel free to substitute our choices of vegetables for really anything you have around. Happy summer cooking!

PS. This recipe for Grilled Cabbage with Yogurt-Mint Sauce is another hit, and one where we use mint as well – but in a yogurt sauce instead.

För recept på svenska, klicka här: Grillad spetskål med chimichurri

Serves 4
Total Time: 30 min


Grilled Vegetables*

1 head pointed head cabbage
2 bunches of spring onions
Olive oil, salt and black pepper

Mint Chimichurri

200 ml parsley, finely chopped
200 ml mint, finely chopped
2 clove garlic, minced
2 tbsp lemon juice
6 tbsp olive oil
1/2 tsp salt
Pinch of red pepper flakes


  1. Cut cabbage into quarters and slice onions in half lengthwise, keeping some of the greens. Brush vegetables with oil and season with salt and pepper. Grill over high heat for approximately 20 min, flipping halfway through, until the edges start to crisp up and the inside is tender.
  2. For the chimichurri, mix together the parsley, mint, garlic, lemon juice and olive oil in a bowl. Add salt and a pinch of red pepper flakes to taste.
  3. Serve the grilled vegetables warm with a generous drizzle of chimichurri on top.

*Most vegetables that you can grill work here and pair well with the chimichurri, such as zucchini, green cabbage, red cabbage, eggplant, corn and bell peppers.

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