Vegetable Skewers with Chimichurri

Instructions

1. Step 1

   Preheat the grill to medium-high heat until the grates are hot.

   Timer: 10 min (fixed)

   Cookware: grill — medium-high

2. Step 2

   On the cutting board, cut the zucchini into 3 cm chunks, seed the red bell pepper and cut it into 3 cm chunks, and peel and cut the red onion into wedges. Put them in the mixing bowl, add the olive oil and salt, and toss until evenly coated.

   Parallel with step: 1

   Ingredients used: 60.0 ml Olive Oil, 2.0 piece Red Bell Pepper, 1.0 piece Red Onion, 4.0 gr Salt, 3.0 piece Zucchini

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   On the cutting board, finely chop the fresh parsley and peel and finely mince the garlic. Put them in the small mixing bowl with the olive oil, red wine vinegar, dried oregano, and salt, then whisk until blended.

   Parallel with step: 1

   Ingredients used: 2.0 gr Dried Oregano, 3.0 clove Garlic, 30.0 ml Olive Oil, 30.0 ml Red Wine Vinegar, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, Small Mixing Bowl, whisk

4. Step 4

   Thread the vegetables from the mixing bowl onto the skewers, alternating zucchini, pepper, and onion pieces and leaving small gaps between them.

   Cookware: mixing bowl, skewers

5. Step 5

   Place the skewers on the medium-high grill and cook for 12 minutes, turning with the tongs every 3 to 4 minutes. They are ready when the vegetables are tender with browned edges and clear grill marks.

   Timer: 12 min (fixed)

   Cookware: grill — medium-high, skewers, tongs

6. Step 6

   Serve the grilled vegetable skewers with the chimichurri from the small mixing bowl, spooning it over the vegetables just before eating.

   Cookware: skewers, Small Mixing Bowl