Grilled Chimichurri Vegetable Skewers - Talley Farms Box

Ingredients

• Sides
• 1 lb zucchini, diced into 1/4 inch rounds
• 1 lb gold potatoes, diced into 1 inch pieces
• 1 red onion, diced into 1 inch pieces
• 8 oz container mushrooms, cut in half
• 4-6 stainless steel skewers or bamboo skewers (if using bamboo, soak in water for at least 20 min prior to assembly)
• 1 bunch cilantro leaves, stems trimmed
• 1 bunch parsley leaves, stems trimmed
• 1 tbsp dried oregano
• 1 lemon, juiced
• 3-4 garlic cloves
• 1/2 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 1/2 tsp kosher salt
• 1 tsp crushed red pepper flakes (optional)
• Before assembling the kabobs, preheat grill to medium-high heat on grill, around 400 degree.
• Once the grill is hot, place the kabobs on the grill, such that the kabobs run perpendicular to the grill grates. Grill 5 min per side or until vegetables are cooked through.
• Take off the grill and let the kabobs rest for 2-3 min before serving. Add any remaining chimichurri sauce, if you have any left. Enjoy!
• Cilantro , Mushrooms , Onions , Parsley , Potatoes , Zucchini
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