These are my favorite kind of meals to eat as we adventure around California- colorful, healthy, easy to throw together and so, so delicious! And all of these veggies messily piled on top of each other and then topped with the chickpeas and chimichurri- it makes for a fun casual dinner! I’m starting to get more comfortable with the grill and am even preferring it over our stove (and for those of you not camping- a grill pan in your kitchen would cook up this feast just as nicely, as would any backyard bbq). You could also swap out any of these veggies for those you prefer more- I’m certain there isn’t a vegetable that doesn’t taste amazing grilled and then topped with chimichurri. Recipe below…hope you love! Have a great weekend my friends! xx- Sarah
- veggies to grill (we chose purple sweet potatoes, leeks, beets and their greens, zucchini, yellow squash, and heirloom carrots)
- chimichurri (recipe here)
- (1) 15 oz can of chickpeas, drained and rinsed
- ghee or coconut oil
- 1 tablespoon (more to taste) of chili pepper
- sea salt, maldon salt and fresh cracked pepper
- - Prepare chimichurri in advance (it gets better after sitting for 24 hours and is so worth the wait!)
- - If grilling, pour lighter fluid on evenly spread charcoal, light and then let sit until coals are grey. Place cooking grate over top.
- - Place 1 tablespoon of ghee or coconut oil in pan with chickpeas, chili powder and a generous few sprinkles of sea salt. Cook over medium heat, stirring occasionally, until chickpeas are crispy! Add additional ghee/oil or chili powder to your taste. Set aside.
- - Slice vegetables, (we halved the leeks and carrots, cut the purple sweet potatoes, zucchini and squash into 1/4"slices, and quartered the beets)
- - Place beets into tinfoil with a bit of ghee or coconut oil, some sea salt and pepper- wrap tightly and set on grill (these will take the longest to cook)
- - Brush oil or ghee onto the potatoes and carrots and place on grill. Cover and cook, keeping a close eye making sure to not burn them! Turn when browned on one side and remove when cooked through. Repeat for all veggies, except for any greens. Place greens in a tinfoil pouch with ghee/oil, salt and pepper and cook until wilted.
- - Place all veggies on a serving board. Spread chickpeas on top (we gave ours a quick re-heat before serving) and splash with chimichurri. Sprinkle with Maldon salt and fresh cracked pepper. Serve with additional chimichurri. Enjoy!