This was an accident waiting to happen… the kind of accident that lots of “needy” veg in the fridge & a pool party in need of a snack brings on.
It must have been that large bunch of parsley just begging to become chimichurri.
Chimichurri wears many hats in my kitchen. A topper for eggs, a dip for bread, a sauce for lamb & salmon… a spoon full of satisfaction can go a long way. The edge of vinegar, garlic & slight heat of crushed red pepper add a delicious dimension to the sweet vegetables.
Use any green vegetable you have on hand. Green beans would be great too. Serve as a side or even better – scoop it up on a chip.
INGREDIENTS
Vegetables
- 6 ears of Fresh Corn – cooked & kernels removed
- Bell Peppers – 2 red, yellow or orange
- Sugar Snap Peas – 3 cups
- Heirloom Tomatoes – 1 pint, cut in half or quarters
Chimichurri
- 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 3-4 garlic cloves
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
DIRECTIONS
To make the chimichurri, add the parsley, fresh oregano, and garlic to a food processor and pulse several times. Add the vinegar, salt, and pepper. Drizzle in the olive oil with the food processor running. Stir in the red pepper flakes. Set aside.
Remove the core from the bell peppers and cut into large pieces. Rub the peppers with a little olive oil & bake for 5 minutes at 400 degrees. They should be slightly soft but still have some crunch. When cool, cut into bite size pieces. Set aside.
Boil the sugar snap peas for 3 minutes. Remove the peas from the hot water and place in a bowl of cold water to stop cooking. Drain. Set aside.
To assemble toss the corn, tomatoes, peas & bell peppers with the chimichurri sauce (you may not need all of it). Adjust seasonings. Serve room temperature.