• 2-3 tablespoons avocado oil
• grilling vegetables of choice, such as:
  • 1 bunch asparagus, woody ends trimmed
  • 8-10 mini bell peppers (or 1 medium bell pepper, sliced into 4–5 flat planks)
  • 1 bunch broccolini, ends trimmed
  • 1 large red onion, peeled and quartered lengthwise with ends in tact
  • 1 medium sweet potato, peeled as desired and sliced into ¼-inch rounds
  • 1 medium zucchini, ends trimmed and quartered lengthwise
  • 8 ounces grape or cherry tomatoes, skewered for grilling
• kosher salt and ground black pepper, to season

for the chimichurri sauce:

• ½ cup packed cilantro leaves and tender stems
• ½ cup packed parsley leaves and tender stems
• 3 tablespoons packed fresh oregano leaves
• 1 lemon, zested and juiced
• 3-4 cloves garlic
• ½ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon crushed red pepper flake
• 1 ½ teaspoons kosher salt