Vegetable Kabobs With Chimichurri

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.

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.