Grilled Jicama with Chimichurri

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Grilled Jicama with Chimichurri | Wheat-Free Meat-Free

I first heard about grilling jicama from a clerk at the grocery store. The person in front of me had a jicama, and he suggested they try grilling it. Mental note made. It just took me a while to figure out what else to serve with it.

Chopping Chimichurri Ingredients | Wheat-Free Meat-Free

Mixing Chimichurri Ingredients | Wheat-Free Meat-Free

Grilled Jicama with Chimichurri

  • 2 cloves garlic
  • ½ cup fresh parsley leaves
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon white wine vinegar
  • ¼ cup extra virgin olive oil
  • salt
  • 1¼ pounds jicama, peeled, cut in ¼-inch slices
  1. Roughly chop the garlic. Set the parsley with the garlic on the cutting board and continue chopping. Once the parsley is roughly chopped, add the crushed red pepper flakes. Continue chopping until everything is finely chopped. Put the parsley, garlic, and crushed red pepper in a medium bowl. Add the vinegar, oil, and a pinch of salt. Stir until incorporated. Set aside.
  2. Heat a grill over high heat. After a few minutes, set the jicama directly over the flames. Grill for 5-7 minutes, until blackened marks form. Flip and grill another 5-7 minutes. Repeat with remaining jicama. Serve with the chimichurri drizzled over the top and extra set out for dipping.

Serves 4-6

Making Grilled Jicama | Wheat-Free Meat-Free

I have a gas grill on my stovetop. Obviously the amount of heat it puts out is going to vary from other grills. Think of my times as a rough guideline. You may need to grill for more or less time. The main point is to get some searing.

The chimichurri can be made 1-2 hours in advance to let the flavors meld.

This recipe is being shared in Allergy Free Wednesdays, Gluten Free Wednesdays, and Gluten Free Fridays.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. Oooh, I’m intrigued, Kalinda. What is the taste and texture like after grilling? I already love using raw jicama as taco shells and chopped/sliced in salads.

    Thanks,
    Shirley

  2. I was going to ask Shirley’s question! Lol!

  3. This sounds SO good! I have never tried jicama, but I would love to test it out :)

  4. Mmm, I haven’t had jicama. I won’t be grilling until the summer so I’ll pin this. Love chimichurri :0

  5. vegetarianmamma (Cindy) says:

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can’t wait to see what you share next time!
    -Cindy

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