Chimichurri Vegetable Skewer
- cal. (kcal) 312
- Makes: 4 servings
- Prep: 20 mins
- Cook: 10 mins
- Cool: 1 hr
- Grill: 12 mins
small red potatoes, about 11/2 inches around (about 1 lb)
red wine vinegar
large cloves garlic, finely chopped
medium zucchini, sliced into 1-inch-thick pieces
medium yellow squash, sliced into 1-inch-thick pieces
small red onion, trimmed, peeled and cut into 1-inch wedges
- 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.
- 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.
- 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 SkewerServings 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.