I really love sauces. I think everyone in the world could be a happier plant-eater if only they would explore the magic of homemade sauces, dips, marinades, dressings, and spreads. The right sauce can turn a measly little carrot into a succulent morsel of the gods. It makes all the difference. Chimichurri sauce (one of my favorites) is a fantastically aromatic Argentinian sauce that is traditionally used as a marinade for steak. But of course, it is a mind-blowing condiment for veggies as well! Typically, it is bright and green and spicy, but there are also deep red variations with tomato and peppers. Everybody makes it a little differently and it’s the kind of sauce that you just cannot mess up. It’s delicious to sop up with a hunk of crusty bread, or brushed onto some roasted potatoes hot out of the oven. I also love tossing a pile of brightly colored veggies in a bowl of chimichurri, then threading them onto skewers and barbecuing until they reach a fragrant charred perfection.Give them another quick brush of the sauce right when they come off the grill. It even makes a bright and tangy salad dressing.
makes about 1 cup
1/2 cup packed flat leaf parsley
1/2 cup packed cilantro
4 cloves garlic
1 cup first cold pressed olive oil
1 tsp fresh oregano
1/4 tsp salt
1 tsp red chili flakes
1/4 cup red wine vinegar
1 small shallot, roughly chopped
Throw everything in a blender and blend until well combined.
Of course eggplants seem to be having a moment in my kitchen this month, so I just had to make some super delicious baked chimichurri eggplant fries. chop an eggplant into thick fry-like sticks and toss them in the chimichurri sauce. Bake in a 400 degree oven for about 25 minutes, flipping halfway through. Give them another brush of sauce after you flip them. They should get crispy and charred when they are ready to come out. I seriously just ate an entire eggplant all by myself, it was too good.