Grilled Salmon With Cherry, Pineapple, Mango Salsa
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe
Grilled Polenta and Vegetables with Chimichurri
Ingredients
- 1 1/2 cups fresh parsley (leaves and tender stems), plus chopped parsley for topping
- 3 tablespoons fresh oregano
- 1 clove garlic
- 2 tablespoons sherry vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 2 1-pound tubes precooked polenta, cut into 1/2-inch-thick rounds
- 1 red bell pepper, seeded and cut into wide strips
- Freshly ground pepper
- 1 eggplant, cut into 1/2-inch-thick rounds
- 2 yellow squash, cut into 1/2-inch-thick slices on an angle
- 1 red onion, cut into 1/2-inch-thick rounds
- 1/2 cup chopped walnuts
Instructions
Grilled Polenta and Vegetables with Chimichurri serves 4 original recipe by Food Network.
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