Ready in just 30 minutes, this easy, colorful recipe is packed with heart-healthy antioxidants and fiber, plus delicious flavor that is sure to delight your family and friends at a summer barbeque. If desired, also grill ears of corn separately as a side dish to serve with the veggie skewers. For a quicker version, use store-bought chimichurri sauce instead of homemade.

For the skewers
6 baby red potatoes, quartered
2 zucchini, sliced into large circles
1 medium yellow bell pepper
1 medium red bell pepper
1 medium red onion, peeled and cut into large pieces
2 large Portobello mushrooms, cut into large pieces
2 tablespoons extra virgin olive oil (for brushing vegetables)
Black pepper
6 skewers 

For the chimichurri sauce
1 bunch fresh, flat-leaf parsley, stems removed
1 bunch cilantro, bottom stems removed
½ cup diced red onion
3 cloves of garlic, peeled
3 tablespoons lemon juice or red wine vinegar
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
3 tablespoons ripe avocado
1 tablespoon olive oil
3 tablespoons water 

Heat a prepared grill to medium-high. Place potatoes in medium pot and cover with water. Boil for ten minutes or until almost tender. They need to be firm enough to grill, but cooked enough that they won’t require extra grill time. Drain and cool slightly. Thread potatoes, zucchini, red and yellow peppers, onion and mushroom on skewers. Brush with oil and season with pepper. Grill for about 15 minutes, or until browned and tender, flipping once at the halfway point.

Meanwhile, prepare chimichurri sauce by putting all ingredients in a food processor or blender. Process until thoroughly combined. Transfer to a serving bowl, serve with the vegetable skewers and enjoy! Serves six. Adapted from and