Members recipe 
Garden Mains · Argentine
Fire-Roasted Vegetable Platter with Chimichurri
Sweet potato rounds, baby potatoes, onion, corn, green beans and peppers are charred over live heat until smoky and tender. A sharp, garlicky chimichurri spooned over the top turns this rustic platter into a feast.
Test kitchen note: Parboil the potatoes and sweet potatoes for eight minutes first so they finish on the grill at the same time as the quicker vegetables.
Method 6 steps
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