Yummy recipe for the day! Vegetables are in season.
I’m always looking for new and exciting ways to pep up roasted vegetables, particularly at the moment with our current abundance of Mediterranean veggies. There seem to be courgettes and aubergines everywhere (kindly donated by friends and family who have gardens and allotments full of them), and do I love simply roasting them.
I was browsing a Delicious magazine the other day and in a feature on steak (obviously not my thing), I noticed a rather interesting sounding Argentinian sauce called Chimichurri. Normally served on grilled meats, I thought the heady, herby tang of the sauce would work well with vegetables. Think a more vinegary, spicy pesto or salsa verde and you get the right vibe. And our conclusion was that it’s quite a winner used liked this, or you could use it as a baste for anything on the barbecue.
For the Chimichurri Sauce (dairy-free, egg-free, nut-free, soya-free, sesame-free…
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