There is something about fresh vegetables that remind me of hot summer days. The colours that start to perk up at the local market as the days get a little longer and the sun shine starts to stick around longer. The farm fresh selection fills me with anticipation. With a basket full of ripe tomatoes, big peppers, perfect artichokes and some local chicken, I head home ready to whip up a dinner fit for even the best of summer days.
As I am chopping the vegetables and preparing them for the fire, the idea of a chimichurri comes to mind. Quickly, I finish arranging the vegetables for prep, season the chicken to go, and rummage through my herbs to see if I can pull off this quick and easy sauce.
Toss the chicken, skin side down, on the now heated coals and let it cook for a while since it will take longer and I want that dark meat to be perfect. When the chicken is ready to rest, I pull it off the grill and wrap it in foil, letting it mingle for a few minutes more so that the flavours will be perfect for that first bite.
For presentation, I pile everything high onto a single serving platter and take my brush and chimichurri and slather a healthy portion over everything so that every drop seeps down to another layer finding another bite to cling to.