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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Found this in Family Circle magazine Ingredients:
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 |
Directions:
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.
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