Perfect for a Father’s Day barbeque or a summer cookout for family and friends, this easy recipe pairs colorful, heart-healthy vegetables with zesty Argentine flavors. For a tasty variation, try it with other fruits and vegetables, such as pineapple, sweet or new potatoes, eggplant, leeks, or slices of corn on the cob. Chimichurri sauce is also delicious with grilled fish, chicken or steak.
Ingredients
For the skewers:
1 large zucchini, ends trimmed, halved lengthwise and cut into 3/4-inch slices
1 large yellow squash, ends trimmed, halved lengthwise and cut into 3/4-inch slices
1 large red onion, chopped into large pieces
1 red bell pepper, seeded and chopped into large pieces
1 green bell pepper, seeded and chopped into large pieces
1 pint grape tomatoes
8 wooden or bamboo skewers
For the chimichurri sauce:
3/4 cup fresh Italian parsley, finely chopped
3/4 teaspoon dried oregano
3 or 4 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
2 teaspoons dried crushed red pepper
Freshly ground black pepper
1/2 teaspoon salt (optional)
Soak skewers in water for 30 minutes (so they don’t burn during grilling). Preheat grill for 5 minutes on medium heat and lightly oil the grate. Alternately thread zucchini, squash, onion, red and green peppers and tomatoes on the skewers. Combine chimichurri ingredients in a bowl and mix well. (Chimichurri sauce can be prepared up to 24 hours in advance and refrigerated until needed. Bring to room temperature before use.) Grill vegetable skewers until the grate leaves a set of lightly charred lines, then turn. Cook until vegetables are tender (about 10 to 15 minutes). Remove from grill and brush skewers with chimichurri sauce or serve sauce separately and enjoy! Serves four. Adapted from Seriouseats.com, cafedelites.com and foodandwine.com.