Griddled courgette and sweet potato stack with chimichurri
Smoky grilled vegetable layers with a punchy herb chimichurri, vegan and full of flavour.
- Time40 min
- LevelEasy
- Costabout £1.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the sweet potato for 5 minutes until just tender, then drain.
5 min - 2
Stir the herbs, garlic, vinegar, chilli and 2 tablespoons of oil together for the chimichurri. Season well.
- 3
Brush the vegetables with the remaining oil and grill over a medium high heat for 3 to 5 minutes per side, until striped and soft.
7 min - 4
Warm the butter beans in a pan with a splash of chimichurri.
- 5
Stack the vegetables on plates and spoon over the beans and extra chimichurri.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.