Nicki Sizemore
Source: Parents Magazine

Gallery

Credit: Jen Causey

Recipe Summary

active:
40 mins
total:
40 mins
Servings:
8
Yield:
8 kabob
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process garlic, parsley, cilantro, vinegar. oregano, honey, 1/4 tsp. salt, and 1/8 tsp. black pepper in a food processor until finely chopped. With the blade running, gradually drizzle in 1/2 cup olive oil. Transfer the chimichurri to a serving bowl.

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  • Put potatoes in a medium pot and cover with 1 to 2 in. of cold water. Season generously with salt. Bring the water to a boil, and cook the potatoes until tender when pierced with a fork, about 8 minutes. Drain and let cool. Cut onion and peppers into 1 1/2-in. pieces. Slice zucchini into 1/2-in.- thick rounds. Thread the potatoes and the remaining vegetables onto metal or presoaked wooden skewers, alternating as you go

  • Preheat a grill to medium-high heat. Brush the vegetable skewers lightly with the remaining 2 Tbs. olive oil. Season with the remaining 1/2 tsp. salt and 1/4 tsp. black pepper. Grill the kabobs, turning once, until the vegetables are tender and have grill marks, about 10 minutes, Transfer the kabobs to a serving platter, and serve with the chimichurri.

Nutrition Facts

235 calories; fat 17g; saturated fat 2g; carbohydrates 19g; mono fat 12g; poly fat 2g; insoluble fiber 3g; sugars 6g; protein 3g; vitamin a 2045.5RE; vitamin a 112.5IU; vitamin c 0.1mg; thiamin 0.1mg; riboflavin 1mg; niacin equivalents 0.3mg; vitamin b6 0.3mg; folate 47.9mcg; sodium 131mg; potassium 356mg; calcium 42mg; iron 1.3mg.
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