Chimichurri Vegetable Skewers

By [e-mail]

Ingredients

• 16 small red potatoes
• 1/3 C olive oil
• 1/4 C red wine vinegar
• 1/2 t salt
• 3 large cloves chopped garlic
• 1 C chopped parsley
• 1/4 C chopped cilantro
• 2 med. zucchini, sliced 1" thick
• 2 med. yellow squash, sliced 1" thick
• 1 small red onion, cut into 1" wedges

Preparation

Step 1

In skillet, cover potatoes with 1" of water. Bring to boil. Reduce heat to simmer & cook 10 min. until fork tender. Drain & rinse under cold water until cooled
In bowl, whisk together oil, vinegar & salt until well combined. Stir in garlic, parsley & cilantro. Toss vegetables with 3/4 of the chimichurri. Refrigerate 30-60 min.
Heat grill. Thread vegetables on skewers. Grill on med-hi 6 min., flip & cook another 6 min. Serve with remaining chimichurri on the side.