The bright, fresh flavors of summer come alive in these chimichurri summer vegetable bowls made with farro, corn, roasted bell peppers, and black beans!
Chimichurri Summer Vegetable Bowls

Summer came in like a lion.

The kind that has you standing in front of your A/C all the livelong day because your kid is mostly only happy when she’s attached to you and if you thought pregnancy overheating was bad, try baby wearing.

The struggle is so real.

Chimichurri Summer Vegetable Bowls

On the bright side, summer weather = SUMMER PRODUCE.

And that can only be a good thing.

Chimichurri Summer Vegetable Bowls

Chimichurri often gets forgotten as a summer condiment, letting it’s distant relative pesto take all the glory. SUCH A SHAME because not only does it let you use up not one, not two, but THREE herbs from your summer overabundance, but it’s so bright and fresh and goes-well-with-everything that it deserves it’s spot in the scorching summer spotlight.

Chimichurri Summer Vegetable Bowls

These chimichurri summer vegetable bowls let it do just that. A few pulses of the food processor and you have enough of this herby goodness to dress what seems like enough veggie bowls to feed an army, plus some left over to season just as many ears of corn before roasting.

Just like its Italian brethren, chimichurri is made up of very simple ingredients, so you really have to go high quality in order to get the best flavor outcome. For just this reason, I reached for Pompeian’s Smooth Extra Virgin Olive Oil, which is fruity and aromatic with just a hint of spiciness and oh so perfect for letting the bright summer flavors in these bowls shine.

Chimichurri Summer Vegetable Bowls

While I roasted the veggies for these bowls (the true downfall of living in a grill-less NYC apartment), they would be just as good if not better if cooked on a grill so if you have one – GO FOR IT.

I give you my summer blessing.

Chimichurri Summer Vegetable Bowls

Chimichurri Summer Vegetable Bowls
The bright, fresh flavors of summer come alive in these chimichurri summer vegetable bowls made with quinoa, corn, roasted bell peppers, and black beans!
Yield: 4 servings
For the chimichurri
  • ½ cup chopped basil
  • 1 cup chopped parsley
  • ½ cup chopped cilantro
  • 2 cloves garlic
  • ¼ cup olive oil
  • 3 tbsp white wine vinegar
  • salt and black pepper, to taste
For the corn
  • 4 ears of corn
  • ⅓ recipe of chimichurri
For the bowls
  • 1½ cups farro
  • 4 red bell peppers, seeded and cut into thin strips
  • 1 tbsp olive oil
  • 1 (15 oz) can black beans, drained and rinsed
  • ⅔ recipe of chimichurri
  1. For the chimichurri, in the bowl of a food processor, pulse together the basil, parsley, and cilantro until minced. Add in the garlic, olive oil, and vinegar. Process until pureed. Season to taste with salt and black pepper.
  2. Heat oven to 400F.
  3. Brush the corn with the chimichurri and wrap each ear of corn in aluminum foil. Place on a baking sheet and roast for 25 minutes. Cut the corn off the ears.
  4. Meanwhile, bring 3 cups of lightly salted water to a boil in a medium pot. Add the farro to the pot and lower to a simmer. Let cook for 10-15 minutes, or until water has evaporated. Remove from the heat.
  5. Arrange the red pepper slices on a foil-lined baking sheet, skin up. Brush with olive oil and sprinkle with salt, to taste. Roast for 20 minutes.
  6. In each of 4 bowls, combine a quarter of the farro, a quarter of the black beans, the kernels from one ear of corn, and a quarter of the roasted bell peppers. Drizzle with remaining chimichurri sauce and serve warm.
Adapted from The Fresh 20
Nutrition Information
Serving size: ¼ of recipe

Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.

Chimichurri Summer Vegetable Bowls

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16 Responses to Chimichurri Summer Vegetable Bowls

  1. I could eat this all summer long! So refreshing and satisfying!

  2. I love chimichurri! This looks awesome and roasted veggies with quinoa are my favorite 🙂

  3. The same thing happened here – one week it was chilly and windy, and the next week? BOOM: Sauna. I’ve been complainy enough about my own body heat, I just can’t even imagine wearing a baby as well. But I’m sure her cute little smile and baby noises help ease the heat pain 😉

    These veggie-packed chimichurri bowls are sheer perfection!

  4. This is gorgeous! Corn makes me happy! 😀

  5. Lori Rice says:

    Such a good idea to use the chimichurri!

  6. Kate says:

    Last summer I called my mom and told her I don’t know how she did. Having an infant during the summer months is so sweaty and uncomfortable!

  7. Yes it has been very hot in NYC. I have been here for ten hot days. I have only had a backpack attached to me. I am sure a fully formed human would be hotter. Love these chimchirri bowls. Great summer goodness

  8. SJ says:

    Looks really good, but that ain’t quinoa! Farro?

  9. Tina says:

    My word, the beat is brutal here in north Florida. We actually had a heat index of 114 last week. Here is another great recipe you shared, thank you very much, that I’ll help me beat the heat and maybe lose some vacation pounds , yikes!

  10. Audrey says:

    Yum, sounds awesome! I have lots of cilantro and basil so I will be making this. I’m a little confused though: the recipe calls for quinoa, but if I’m not mistaken, that’s a different grain pictured in the photos. It looks a lot like barley, farro, or wheat berries. What did you use, and which do you recommend?

  11. perfect! I’m going camping this weekend and I think this will be on the menu

  12. yum! i totally get you on the babywearing in the summer thing. i stand under my fan while trying to rock baby to sleep. fall can’t get here fast enough (except then i have to go back to work so i guess i’ll deal with the heat longer).

  13. Pam says:

    Such great flavors, textures, and colors in this veggie bowl. YUM!

  14. Cakespy says:

    YUM, this looks like the perfect summer meal. Eating this then taking a sunset walk sounds like heaven to me.

  15. Sara says:

    Amazing recipe! But that’s definitely farro no quinoa!

  16. Maclean Nash says:

    This is SUCH a delicious recipe and is perfect for a crowd or as an easy weeknight meal.
    Your recipes never disappoint, thank you so much!

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