Chimichurri Vegetable Recipe

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Ingredients:

Serving

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 tsp 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

Directions:

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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	779.6 Kcal (3264 kJ)
Calories from fat	167.82 Kcal
		% Daily Value*
Total Fat	18.65g	29%
Sodium	455.35mg	19%
Potassium	4030.61mg	86%
Total Carbs	139.74g	47%
Sugars	9.4g	38%
Dietary Fiber	17.97g	72%
Protein	17.99g	36%
Vitamin C	100.8mg	168%
Iron	9.5mg	53%
Calcium	116.9mg	12%

Amount Per 100 g
Calories	84.06 Kcal (352 kJ)
Calories from fat	18.1 Kcal
		% Daily Value*
Total Fat	2.01g	29%
Sodium	49.1mg	19%
Potassium	434.61mg	86%
Total Carbs	15.07g	47%
Sugars	1.01g	38%
Dietary Fiber	1.94g	72%
Protein	1.94g	36%
Vitamin C	10.9mg	168%
Iron	1mg	53%
Calcium	12.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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