Charred Scallion Chimichurri

Makes 2 cups

2          bunches scallions, trimmed, cut in half to separate the greens and whites
¾         cup plus 1 tablespoon extra-virgin olive oil
1          teaspoon kosher salt, divided
½         teaspoon freshly ground black pepper, divided
¼          cup red wine vinegar
3          tablespoons finely chopped fresh parsley leaves
2          teaspoons finely chopped fresh oregano leaves
2          garlic cloves, minced
½         teaspoon red pepper flakes

1. Insert the Griddler® Compact plates on the grill side. Preheat to High in the flat position.
2. Put the scallions in a large bowl; toss with 1 tablespoon of the olive oil, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper.
3. Once the grill has preheated, arrange half of the scallions evenly spaced on each side of the grill. Grill, turning occasionally, until soft and beginning to char, about 6 minutes for the greens and 10 minutes for the whites. Let cool completely, then coarsely chop.
4. In a medium bowl, combine the scallions with the remaining ingredients. Serve immediately.