Pick the leaves from <quantity>1<unit>bunch</unit></quantity> of parsley and chop with a sharp knife to prevent oxidation

Finely chop <quantity>4</quantity> cloves of garlic and place in a bowl

Add the chopped parsley and <quantity>2<unit>tbsp</unit></quantity> of dried oregano

Add <quantity>2<unit>tsp</unit></quantity> of red chili flakes and <quantity>1<unit>tsp</unit></quantity> of salt

Add <quantity>3<unit>tbsp</unit></quantity> of water and <quantity>1<unit>tbsp</unit></quantity> of red wine vinegar

Add <quantity>½<unit>cup</unit></quantity> of vegetable oil and mix to combine. The chimichurri is ready

Light a firewood for barbecue until high fire waves

Place <quantity>1</quantity> eggplant, <quantity>1</quantity> red bell pepper and <quantity>2</quantity> baby corn with the husk still on the cob directly into the wood fire. Turn to char evenly

Remove the vegetables from the fire and set aside

Peel the baby corn

Cut in quarters

Peel the red bell pepper and remove the charred parts

Halve and deseed the red bell pepper. Cut into strips lengthwise

Peel the eggplant and remove the charred parts

Trim and cut into strips lengthwise

Plate the baby corn, the red bell pepper and the eggplant

Stoke the fire so that only embers remain

Place a sieve over the embers and add <quantity>¼<unit>bunch</unit></quantity> of lettuce. Drizzle with olive oil, toss and transfer to a bowl

Add the lettuce to the vegetables and garnish with nasturtium leaves

Add chimichurri to taste. The veggies with chimichurri are ready

Enjoy!