- 16 small red potatoes
- 1/3 C EVOO
- 1/4 red wine vinegar
- 1/2 t salt
- 3 finely chopped large garlic cloves
- 1 C chopped parsley
- 1/4 C chopped cilantro
- 2 med. zucchini sliced into 1" pieces
- 2 med yellow squash sliced into 1" pieces
- 1 small red onion cut into 1" wedges
Preparation time 20mins
Cooking time 60mins
Cover potatoes in saucepan with 1" cold water. Bring to boil. Reduce heat to simmer & cook 10 min. Drain & rinse under cold water until cooled
In bowl, whisk together oil, vinegar & salt until well combined. Stir in garlic, parsley & cilantro. Toss vegetables in dressing & refrigerate 30 min.
Heat grill to med heat. Thread vegetables on skewers & grill on med-hi 6 min., flip & grill another 6 min.