Ingredient Checklist


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.

  • 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; 17 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 12 g monounsaturated fat; 0 mg cholesterol; 131 mg sodium. 356 mg potassium; 19 g carbohydrates; 3 g fiber; 6 g sugar; 3 g protein; 0 g trans fatty acid; 2045 RE vitamin a; 112 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 42 mg calcium; 1 mg iron;