1/2 cup plus 3 tablespoons extra virgin olive oil
1 cup packed fresh Italian parsley leaves
1/2 cup packed fresh cilantro leaves
1/3 cup red wine vinegar
3 garlic cloves, peeled
1 shallot, peeled and roughly chopped
1/2 teaspoon crushed red pepper flakes, plus more to taste
1/2 teaspoon salt, plus more to taste
1/2 large or 1 small jicama, peeled and cut into 1/2-inch thick slices
Salt and pepper, to taste
In food processor bowl, process together 1/2 cup olive oil, Italian parsley, cilantro, red wine vinegar, garlic, shallot, red pepper flakes, and salt. Adjust seasoning to taste.
This can be made ahead; cover and let stand at room temperature for 2 hours.
Heat grill to high.
In large bowl, toss radishes and jicama with 1 tablespoon olive oil, salt, and pepper.
Grill 4-5 minutes on each side until tender with grill marks.
Remove slices to cutting board and cut vegetable slices into smaller wedges. (If using red radishes, slice in half lengthwise.)
Drizzle chimichurri over vegetables and serve with extra sauce on the side.