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Ingredients

Directions

  • 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.

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  • 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 Facts

312 calories; 21 g total fat; 0 mg cholesterol; 315 mg sodium. 29 g carbohydrates; 5 g protein;

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