Oven Roasted Vegetable Chimichurri Recipe

Roasted Vegetable Chimichurri

For this surprisingly smooth, yet flavorful, chimichurri, I take some of the fresh ingredients that one might find in their favorite Chimichurri and roast them in the oven. It’s almost like a romesco sauce without the nuts and bread.

Oven Roasted Vegetable Chimichurri

2 plum or roma tomatoes (salmonella-free); halved
1 small red bell pepper; halved
1 medium-sized onion (about the size of a billiard ball); quartered
6 cloves of garlic; unpeeled
Flat-leaf parsley (enough leaves with some stems to tightly pack 3/4 cup); roughly chopped
1/4 cup white distilled vinegar
1/4 cup water
1/3 cup neutral-flavored oil (sunflower)
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
black pepper
red pepper flakes (optional)
extra oil for roasting vegetables

Preheat broiler*

Place tomatoes, red bell pepper, onion, and garlic into a roasting pan. Drizzle a little oil over everything (start with a very small amount, you can always add extra later). With your hands, rub that oil over every surface of the ingredients. Or use a brush if you are afraid of getting your hands dirty. Arrange tomatoes and pepper so that the pieces are skin side up.

Place under broiler. After 5 minutes, remove garlic (oh, the smell of roasted garlic) and continue to broil the rest for 4-5 minutes. The tomatoes and onions should be ready to be removed. If the pepper skin has not evenly browned or blackened to the point were the skin can come off easily, continue broil while checking every minute until ready. Set all of the ingredients aside to cool for about 10 minutes.

Remove the skins from garlic, tomatoes, and peppers. Remove seeds and pulp from the tomatoes and peppers. If any of the onion pieces are badly blackened, trim and remove those parts. Or leave a little for added smoky flavor. Add these ingredients to a food processor along with parsley, vinegar, water, oregano, salt, and paprika. Process for 10 seconds. Then use the pulse button until the parsley is finely chopped–a little larger in size than dried oregano. Add oil and pulse a few more times.

Pour mixture into a bowl. Add black pepper, red pepper flakes, and extra salt(if needed) to taste. Due to the sweetness of the roasted vegetables and the creamy-like texture from the oil, this sauce is extremely smooth and mellow. I like to add some extra vinegar tablespoon by tablespoon, while tasting, until there is a little extra bite. Use immediately or allow it to rest, covered, in the refrigerator overnight for maximum deliciousness.

*I use a gas oven set on 4 with the pan about 3.5 to 4 inches under the flame.

If you think this may benefit others, please share with your favorite social site:
  • Digg
  • del.icio.us
  • Facebook
  • Google Bookmarks
  • Live
  • Reddit
  • StumbleUpon
  • Yahoo! Bookmarks
  • Yahoo! Buzz

23 Comment(s)

  1. I’m absolutely thrilled to find a real Argentinian rendition of chimichurri. I know there are so many version of it but this one is rather special and I love it. Tagged and on the menu for the next barbque.

    giz | Jul 8, 2008 | Reply

  2. Thanks for visiting my blog and commenting about the sandwiches de miga. Your chimichurri looks excellent! I wish I had the chance to have some while I was in Argentina :)

    Hillary | Jul 18, 2008 | Reply

  3. No prob, and glad to hear you had a good time!

    Asado Argentina | Jul 18, 2008 | Reply

  4. Cool concept have to try but I wonder if that recipe above take us closer to Mexican salsa No?

    srichard | Jul 30, 2008 | Reply

  5. Well, in a way, yes, you could say so. But, like I mentioned above, you could also say it leans toward Spanish romesco.

    There are so many varieties, and versions, of “salsas” throughout Latin American yet, when you really dig deep, they are quite similar in principle. Maybe the addition, or exclusion, of one or more ingredients set them apart. Or maybe just swapping an ingredient will do the trick. Not to mention method of preparation and/or how “fresh” the sauce is when served.

    Llajwa, a spicy condiment in Bolivia (aka pebre in northern Chile), is quite similar to some Mexican salsas except local varieties of chile peppers and herbs are used.

    Also, pebre in Chile is quite similar to chimichurri in Argentina except cilantro often is the key herb instead of parsley.

    This really is an interesting subject and one that I can never fully find answers to. Should I not have tagged this as chimichurri? Should the designation of chimichurri only apply the most widely accepted versions out there?
    A post to expand upon this topic would be a great idea.

    Asado Argentina | Jul 30, 2008 | Reply

  6. It is really amazing how almost every north american likes chimuchurri. If you google that word the results will be mainly in english, not in spanish. The reason is that we argentines do not eat chimichurri with our steaks or asado. We eat it only and very seldom with a choripan.

    schussheim | Aug 8, 2008 | Reply

  7. well, dear asado argentina. I must tell you that your chimichurri as posted above has nothing to do with the romesco, pronounced romescu in Spain.
    The romesco sauce, which was first written 1000 years ago, is more close to a mayonnaise, anda it is made in a mortar with garlic, almonds, nyoras (a certain type of pepper that grows specially in Catalonia), olive oil, salr and just a drop of vinegar. It is usually eaten with grilled calcots.

    schussheim | Aug 8, 2008 | Reply

  8. This looks delicious! Summer here and we are headed to an asado with some friends, I bet this chimmichurri would be great! I’ll save it for the next asado at our place! Thanks!

    Rebecca | Aug 9, 2008 | Reply

  9. @schussheim: “we argentines” is stretching it a bit isn’t it? That’s like saying “we U.S. Americans” only like tomato-based bbq sauce and only use it on chopped pork sandwiches. Do some people have that mentality? Yes, but that doesn’t mean everyone else does.

    I’ve been to many asados and I’ve always, always, seen some sort of chimichurri on the table. Some people at the table used it only with a choripan, or two, while others drizzled a little on every morsel of meat. Am I speaking for all Argentineans? No, just the asados I’ve been to. With restaurants and steaks I agree with you in that chimichurri is rarely seen in most establishments.

    >>romesco

    Well, dear schussheim, I really don’t care what the original romesco (yes, I used an O) was 1000 years ago. I’ve seen many romesco recipes on Spanish web sites (in Spain right?) that look similar to this except they include nuts and bread; +/- a few other things. I said “almost”, not the same. A lot of people are familiar with those versions so that’s why I mentioned it.

    If you want to live in a walled garden where there is only one method or version for everything then go right ahead. Don’t waste my time.

    Asado Argentina | Aug 10, 2008 | Reply

  10. I did not want to be rude and I apologize for having wasted your time. But when something is a classic it remains a classic despite what people is doing to fuss it.
    There are lots of recipes of chimichurri and many, many ways to grill an asado.
    But there is only one to cook a Margheritta pizza, an Oreiller de la Belle Aurore or a romescu sauce.
    And do not trust Spanish pages. Nowadays spaniards tend to be very weird people that believe they are europeans too.
    A final question. Are you a woman?
    I am asking this because a man would never feel that arguing in the net about food it’s a waste of time.

    schussheim | Aug 10, 2008 | Reply

  11. You know, I read the first part of your last comment and thought that we could start over again with a friendly debate. The last part gives me the impression that you are as much a fan of misogyny as you are of food. Sexist comments don’t belong here.

    Asado Argentina | Aug 11, 2008 | Reply

  12. Of course I am not a misogyne. On the contrary, I believe that women should run the world. They are a lot smarter then us and by far much honest. Just look around to see the world that we, males, have created.
    I wrote that question in a tongue in cheek way. After writing the question I wandered through your site (that I enjoy very much) and discovered that you mentioned something about your wife.
    So here it goes my second apologize in two days.
    Now, can we go back into a friendly debate.
    I insist that there are many classic recipes (in cooking, as well in music, in painting, in writing) that have what designer call “a limit design”, meaning that they can not be changed in something better.
    Some thirty years ago an argentine composer named Waldo de los Rios made a record with Mozart, Beethoven and other great composers, with an orchestra plus drums, and played that music in a pop way.
    This was unnecesary. Despite his great success (because most of people likes cheap things) he just ruined great music that would be equally succesfull if all the pop radios had broadcasted the original scores with the same commercially enthusiasm they did with the cheap Waldo de los Rios stupid arrangements.
    With some recipes and foods happent the same thing. Ignorant people
    vulgarize them, as they vulgarize art.
    Coming back to romescu, I recommend you to searcn about calcots+Valls, which is THE place in Spain to eat and learn about the fantastic-thousand-year-old original romescu.
    Let’s not change things that must not be changed.

    schussheim | Aug 11, 2008 | Reply

  13. I made this the other day and it was so very delicious :) Thank you so much for the recipe!

    Jo | Aug 14, 2008 | Reply

  14. Thanks Jo!

    Asado Argentina | Aug 15, 2008 | Reply

  15. This looks like it would taste delicious on so many foods, the ingredients sound delicious together :) . I would love to feature it in our pre-loaded Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you’re interested.

    To find out more about the Demy, you can visit this site:
    http://mydemy.com/

    Thanks!

    Sophie | Oct 16, 2008 | Reply

  16. Your chimichurri recipe looks out of this world..thanks

    Andy

    andy abraham | Oct 26, 2008 | Reply

  17. Your recipe for chimichurri sounds different and delicious! I can’t wait to try it out.

    Katie | Nov 3, 2008 | Reply

  18. Haven’t tried this sauce but I can imagine it tastes great. It also generates an interesting debate, just the way it happens with cebiche. Peruvian cebiche, which some -among them, Peruvians- claim to be the best, excludes tomato, for instance, which Mexicans add to their version. Peruvian cebiche is marinated for only minutes, never for up to 4 hours, like in Mexico and Central America. Does that mean that the latter is not cebiche? By the same token, I am acquainted with the “traditional” version of Argentinian (“Argentine” may be correct, but sounds ugly) chimichurri, which I learned from my father. I am not sure whether this version is chimichurri, because it uses cooked ingredients, while traditional chimichurri, only use raw ingredients. I think I will try it anyway, on BBQ’d tira de asado. (I dont do chorizo). Great blog!

    Ivan Loyola | Nov 6, 2008 | Reply

  19. @Ivan:

    It does generate an interesting debate and one I would like to cover some day. As schussheim strongly pointed out in regards to the definition of romesco, there is the ultra-traditional recipe and another one that even acclaimed Spanish chefs call romesco. How should we define chimichurri?

    I’ve seen some claim chimichurri is parsley, garlic, and oil. For others it is oregano, chili flakes, garlic, and oil. And it goes on and on.

    It would be really cool if a bunch of historians, professional chefs, some people with recipes passed down from generation to generation got together to form some basis of what chimichurri should be. Condiment with at least a basic level of components or specific ingredients and method of preparation. Something like the Neapolitan pizza law in Italy?

    For this recipe I took the ingredients I’ve seen people in Argentina use for their chimichurri and prepared it differently. I was clear about the modification but should I have dropped the chimichurri? Maybe, but I see many use fresh ingredients but pour hot vinegar and/or water in the mixture. Were hot liquids used in chimichurri long ago? If not, does that not make it chimichurri?

    Great topic and thanks for bringing it up!

    Speaking of cebiche, I tried the tomato version for the first time in Mexico. Maybe the restaurant did a poor job and I’ll try it again some day on my own or somewhere else but I prefer the Peruvian version a whole lot more.

    Asado Argentina | Nov 6, 2008 | Reply

  20. Well, it is quite possible that at some point appellations for food become as common as they are today for wine. In fact, some are being claimed for fish, like salmon.
    I dont see why not. Sushi, for instance, is being scrutinized by the Japanese, in such a way that any restraurant around the world, not complying with the Japanese definition for Sushi, will not be allowed to bear the name “Sushi”.
    I dont see why I should be different for Chimichurri or Parihuela. At some point the addition of extra ingredients to cebiche or chimichurri will end up with a plate that is not the plate anymore, but the rendition of a crative spirit. But not being true to the original that merited the name, why call it the same?

    ivan loyola | Mar 12, 2009 | Reply

  21. oh! when I prepared halibut (working on a fishing boat off the Oregon Coast) for a couple of Mexican fishermen, I used some cumin and avocado. For the tomato I removed the seeds (to the chagrin of the mexicanos onboard) and it turned out lovely. If you leave the inside of the tomato it will make the cebiche more acidic and will add flavours that dont combine well with the dish. Provecho!

    ivan loyola | Mar 12, 2009 | Reply

  22. Thanks for the input ivan and excellent points, again. I’ve always enjoyed name changes such as caipiroska instead of caipirinha because vodka replaces cacha├ža. Or bloody maria to bloody mary. But on the other hand, think about vodka martini. Seems pretty acceptable to use it in that form as long as you refer to a martini with vodka as a vodka martini instead of simply martini.

    Asado Argentina | Mar 13, 2009 | Reply

  23. Hey, I just came across this recipe and wonder if this goes a little way toward the pebre I talked about. I will try it and see. I can see that roasting the veggies may bring out that smooth and sweetisg taste.

    Thank you!

    Lita | Jun 10, 2010 | Reply

1 Trackback(s)

  1. Sep 4, 2008: from Bookmarks about Recipe

Post a Comment

    www.flickr.com