- Finely chop the parsley, oregano, onion, garlic, and hot pepper flakes in a food processor. Transfer the mixture to a small bowl. Add the white wine vinegar and oil. Salt to taste and refrigerate.
- Preheat the barbecue to medium high.
- Prepare four double foil papillotes. Add sliced vegetables and 15 mL (1 tbsp.) of sauce to each vegetable papillote.
- Place on grill and cook covered for 4 minutes. Serve papillotes with chimichurri sauce alongside grilled meat or fish.
CHEF'S SECRET:
Leftover chimichurri sauce can be served a hundred and one ways. It has no equal when it comes to enhancing the flavour of a flap steak or roast chicken. Why not mix it with some cooked couscous for a quick tabbouleh? Bon appétit!