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Chimichurri Vegetable Skewer

Chimichurri Vegetable Skewer

Nutrition Facts
  • cal. (kcal) 312
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 10 mins
  • Cool: 1 hr
  • Grill: 12 mins
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Ingredients

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  • 16 small red potatoes, about 11/2 inches around (about 1 lb)
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 3 large cloves garlic, finely chopped
  • 1 cup parsley, chopped
  • 1/4 cup cilantro, chopped
  • 2 medium zucchini, sliced into 1-inch-thick pieces
  • 2 medium yellow squash, sliced into 1-inch-thick pieces
  • 1 small red onion, trimmed, peeled and cut into 1-inch wedges

Directions

  1. In a sided skillet, cover potatoes with 1 inch of cold water. Bring to a boil. Reduce heat to a simmer and cook 10 minutes, until fork-tender. Drain and rinse under cold water until cooled.
  2. a bowl, whisk together oil, vinegar and salt until well combined. Stir in garlic, parsley and cilantro. In a resealable plastic bag, toss vegetables with 3/4 of the chimichurri. Refrigerate 30 minutes to 1 hour.
  3. Heat grill to medium-high heat. Thread vegetables on eight 10-inch skewers. Grill on medium-high heat for 6 minutes, flip, and cook another 6 minutes. Serve with remaining chimichurri on the side.

Nutrition Information for Chimichurri Vegetable Skewer

Servings Per Recipe: 4
PER SERVING: 312 cal., 21 g total fat (3 g sat. fat), 315 mg sodium, 29 g carb. (6 g fiber), 5 g pro.

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