For the Chimichurri:

• 1 cup flat-leaf parsley
• 1/2 cup cilantro
• 1/4 cup basil
• 4 cloves garlic
• 1/2 tsp crushed red pepper
• Juice of 1 lemon
• 1/2 cup olive oil
• 1 package of GO Veggie! Dairy Free Classic Plain Cream Cheese

For the Veggies:

• 1 lb asparagus, ends cut
• 1 red bell pepper, seeds removed and sliced into strips
• 1 red onion, sliced
• 1 zucchini, cut in half and sliced into strips the long way
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper, to taste
• 4 Ciabatta buns, cut in half

• To make the Chimichurri cream cheese spread:
• Combine all ingredients except cream cheese in food processor or blender and pulse until herbs are finely chopped and pureed.
• Combine with cream cheese in medium bowl and whisk well to combine.
• Refrigerate until ready to use.
• To make grilled veggies:
• Combine all veggies in large bowl.
• Drizzle with olive oil and balsamic vinegar, then add garlic, salt and pepper. Stir well to combine and coat veggies.
• Heat grill to medium-high.
• Add veggies to grill pan and place on grill.
• Cover and let cook 10-15 minutes, stirring often, until veggies are cooked. If you want your veggies a bit more charred, cook longer.
• During the last few minutes of cooking the veggies, place ciabatta buns cut side down on grill and grill 2 minutes, until there are grill marks and bread is warm.
• Spread buns with chimichurri cream cheese, then top with grilled veggies.

• Recipe by Taylor Ellingson, Greens & Chocolate