Description
Delicious and colorful grilled veggie kebabs served with a zesty chimichurri sauce, perfect for summer BBQs.
Ingredients
Scale
- 1 zucchini, sliced
- 1 bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 cup mushrooms, whole
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil (for chimichurri)
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, toss the zucchini, bell pepper, red onion, cherry tomatoes, and mushrooms with olive oil, salt, and pepper.
- Thread the veggies onto skewers.
- Grill the kebabs for about 10-15 minutes, turning occasionally, until the veggies are tender and slightly charred.
- Meanwhile, prepare the chimichurri by blending parsley, cilantro, garlic, red pepper flakes, red wine vinegar, and olive oil in a food processor until smooth.
- Serve the grilled kebabs drizzled with chimichurri sauce.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Feel free to use any seasonal vegetables you have on hand.
- Chimichurri can be made ahead of time and stored in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg