Grilled Courgettes with Chimichurri Sauce

Smoky grilled courgettes with vibrant chimichurri sauce make a fresh, herb-packed side. Parsley, oregano, garlic, and chilli create a punchy dressing that soaks into the warm vegetables. Perfect for barbecues or weeknight dinners, this is one of my favourite courgette side dish recipes for adding colour and flavour to the table.

Course BBQ Side, Side Dish

Cuisine Argentinian

Diet Vegetarian

Keyword BBQ side dish, Courgette

Prep Time 30

Cook Time 15

Servings Servings

Calories 152

Author Spooning & Forking

Ingredients

For the grilled courgettes

4 Courgettes medium, about 600g, sliced lengthwise into thick strips
2 tbsp Olive oil extra virgin
Salt to taste
Black pepper freshly ground, to taste

For the chimichurri

1 bunch Fresh Parsley finely chopped
2 tbsp Fresh oregano finely chopped
2 cloves Garlic finely minced
1 Red chilli deseeded and finely chopped
60 ml Red wine vinegar
120 ml Olive oil extra virgin
Salt to taste

Instructions

I start by making the chimichurri so it has time to rest — 30 minutes is enough for the flavours to meld. I combine parsley, oregano, garlic, and chilli in a bowl, add vinegar, then slowly stir in olive oil. A pinch of salt brings it all together.
For the courgettes, I preheat the grill to high. I brush the slices lightly with olive oil, season with salt and pepper, and place them on the hot grill. Two to three minutes per side is perfect — enough to get char marks and soften the flesh without losing bite.
Once they’re off the grill, I spoon the chimichurri over the courgettes while they’re still warm so they soak up some of the sauce. I save the rest for serving at the table.

Nutrition