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Ingredients:
For the Vegetables:
1 zucchini, sliced lengthwise
1 yellow squash, sliced lengthwise
1 red bell pepper, quartered
1 red onion, sliced into thick rings
8 oz asparagus, trimmed
2 tablespoons olive oil
Salt and pepper to taste
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon red pepper flakes
Salt and pepper to taste
For the Burrata:
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