Vegetable Skewers with Chimichurri

Instructions

1. Step 1

   Finely chop the parsley and garlic. Stir them in a bowl with the oregano, red pepper flakes, red wine vinegar, 4 tbsp (60 ml) olive oil, ½ tsp (3 gr) salt, and black pepper; set the chimichurri aside so the flavors can blend.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 60.0 ml Extra Virgin Olive Oil, 30.0 gr Flat-Leaf Parsley, 12.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 ml Red Wine Vinegar, 3.0 gr Salt, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: Chef Knife, cutting board, mixing bowl, spoon

2. Step 2

   Cut the zucchini, bell peppers, and red onion as specified. Clean and trim the mushrooms, and leave the cherry tomatoes whole.

   Timer: 10 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper, 240.0 gr Cherry Tomato, 250.0 gr Cremini Mushroom, 200.0 gr Red Onion, 400.0 gr Zucchini

   Cookware: Chef Knife, cutting board

3. Step 3

   Preheat the grill on high heat, then clean the cooking grate.

   Timer: 10 min (fixed)

   Cookware: grill

4. Step 4

   Thread the prepared vegetables alternately onto the skewers. Brush with 2 tbsp (30 ml) olive oil and season evenly with ½ tsp (3 gr) salt and 1 gr black pepper.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 3.0 gr Salt

   Cookware: metal skewers, pastry brush

5. Step 5

   Reduce the grill to medium heat and cook the skewers, turning every few minutes, until the vegetables are browned and tender but not collapsing.

   Timer: 12 min (fixed)

   Cookware: grill, metal skewers, tongs

6. Step 6

   Transfer the skewers to a platter and spoon the rested chimichurri over them. Serve the remaining sauce alongside.

   Cookware: serving platter, spoon