Chimichurri Vegetable Recipe

Name: Chimichurri Vegetable
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 16 small red potatoes, about 1 1/2 inches around (about 1 lb); ⅓ cup olive oil; ¼ cup red wine vinegar; ½ teaspoon salt; 3 garlic cloves, minced; 1 cup fresh parsley, chopped; ¼ 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

Servings: persons

16 small red potatoes, about 1 1/2 inches around (about 1 lb)
⅓ cup olive oil
¼ cup red wine vinegar
½ teaspoon salt
3 garlic cloves, minced
1 cup fresh parsley, chopped
¼ 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

1
In a sided skillet, cover potatoes with 1 inch of cold water.
2
Bring to a boil.
3
Reduce heat to a simmer and cook 10 minutes, until fork-tender.
4
Drain and rinse under cold water until cooled.
5
In a bowl, whisk together oil, vinegar, and salt until well combined.
6
Stir in garlic, parsley and cilantro.
7
In a resealable plastic bag, toss vegetables with 3/4 of the chimichurri.
8
Refrigerate 30 minutes to 1 hour.
9
Heat grill to medium-high heat.
10
Thread vegetables on eight 10-inch skewers.
11
Grill for 6 minutes, flip, and cook another 6 minutes.
12
Serve with remaining chimichurri on the side.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 small red potatoes, about 1 1/2 inches around (about 1 lb), ⅓ cup olive oil, ¼ cup red wine vinegar, ½ teaspoon salt, and more.

Yes, Chimichurri Vegetable falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chimichurri Vegetable

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