The chimichurri dressing adds a nice touch of freshness to summery grilled vegetables. If you want a bit more kick, increase the hot pepper flakes.

Ingredients:

2 green peppers, halved, seeded and cored
2 sweet red peppers, halved, seeded and cored
4 zucchini, cut lengthwise in 1 cm thick slices
Pinch of salt and pepper

Chimichurri Sauce:
1 cup packed fresh basil leaves
½ cup fresh parsley
⅓ cup fresh mint
1 clove garlic, minced
¼ tsp each salt and pepper
Pinch hot pepper flakes
2 tbsp. extra virgin olive oil
1 tbsp red wine vinegar
3 tbsp. of water

Directions:

• In food processor, pulse together basil, parsley, mint, garlic, salt, pepper and hot pepper flakes. Add oil, vinegar and 3 tbsp of water; pulse until the mixture becomes a smooth paste.
• Cut each half pepper into thirds.
• Sprinkle peppers and zucchini with salt and pepper.
• Place peppers and zucchini on greased grill over medium-high heat; close lid and grill, turning once, until tender, 12 to 15 minutes.
• Brush vegetables with half of the chimichurri sauce; serve with the remaining sauce.

Allowance: Makes 6 servings
Count each serving as 1 fat (group 7)

Recipe courtesy of Canadian Living.