Chimichurri Vegetable Skewer

Chimichurri Vegetable Skewer
Makes 4
Prep 20 m
Cook 10 m
Cool 60 m
Grill 12 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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: 29 g carb., 6 g fiber, 0 mg chol., 3 g sat. fat, 5 g pro., 315 mg sodium, 312 kcal cal., 21 g Fat, total