Grilled Vegetable Skewers with Chimichurri
Capture the essence of summer with vibrant grilled vegetables, skewered and drizzled with a zesty chimichurri sauce. It's a colorful and healthy addition to any summer meal.
Prep time: 15 minutesCook time: 10 minutesServes: 4
Ingredients
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced
1 red onion, quartered
8 oz cherry tomatoes
2 tbsp olive oil
Salt and pepper to taste
8 skewers (if using wooden, soak in water for 30 minutes)
For the Chimichurri Sauce: 1 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
3 cloves garlic, minced
1/3 cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and pepper to taste
Instructions
1. Preheat grill to medium-high heat.
2. In a large bowl, combine chopped bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
3. Thread the vegetables onto skewers, alternating varieties for a colorful presentation.
4. Grill the skewers for about 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
5. While the vegetables are grilling, prepare the chimichurri sauce. In a bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Mix well to combine.
6. Once the skewers are done, transfer them to a serving platter and drizzle generously with chimichurri sauce.
7. Serve immediately while warm.
Storage
Store any leftover skewers in an airtight container in the refrigerator for up to 3 days. Store chimichurri sauce separately in a sealed jar.
Reheating
To reheat, place skewers on a baking sheet and warm in a 350°F oven for 5-7 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
