Chimichurri Vegetable

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 16 small red potatoes, about 1 1/2 inches around (about 1 lb)
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• 1 cup fresh parsley, chopped
• 1/4 cup cilantro, chopped
• 2 medium zucchini, sliced 1 inch thick
• 2 medium yellow squash, sliced 1 inch thick
• 1 small red onion, trimmed, peeled, and cut into 1 inch wedges

Recipe

• 1 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.
• 2 in 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.
• 3 heat grill to medium-high heat. thread vegetables on eight 10-inch skewers. grill for 6 minutes, flip, and cook another 6 minutes. serve with remaining chimichurri on the side.