This versatile dish can be adapted for any time of the year by substituting seasonal veggies. Chef Karrie Hills uses asparagus, fennel and beets in this version, but encourages you to use whatever seasonal vegetables you like.
Executive Chef Karrie HillsThe Red Door Restaurant
, San Diego
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1 bunch Italian parsley
1 bunch mint
1 bunch cilantro
2 cups olive oil
1/3 cup red wine vinegar
2 cloves garlic
1 tsp. red chili flakes
1 tsp. capers
Salt and pepper, to taste
Seasonal vegetables with goat cheese
3 cups seasonal vegetables (such as asparagus, fennel and beets)
3 tbsp. olive oil, divided use
2 tsp. chopped garlic
1 tsp. chopped shallots
6 tbsp. goat cheese
2 tbsp. roughly chopped, toasted pistachios
Edible flowers (optional)
For chimichurri sauce: Puree all ingredients in a food processor. Transfer to a bowl, cover and let stand at room temperature for up to 2 hours. Use 1/3 cup sauce for recipe and refrigerate remaining sauce for future use.
To roast vegetables: Meanwhile, preheat oven to 350 degrees. Toss your choice of vegetables with 2 tbsp. olive oil and season with salt and pepper. Place on a baking sheet in a single layer and roast for 30 to 35 minutes or until done.
To complete dish: In a large sauté pan, heat remaining 1 tbsp. olive oil over high heat. Add garlic and shallots, and sauté for about 30 seconds. Add roasted vegetables and sauté for an additional 3 minutes or until hot. Toss in 1/3 cup chimichurri sauce, remove from heat and add cheese and nuts. Serve with edible flowers for garnish.