Mike and I were hustlin’ to use up all the produce we had in our fridge before we left. These veggie kabobs were absolutely perfect for the occasion! The added bonus was that we were able to finally use the grill! With our weird work hours, we can go days without eat dinner together. Mike and his grilling puppy, Ripley, set to work:
The kabobs gettin’ their grill on
Ripley the Grill Dog watching intently.
We ended up with a ton of leftovers. I munched on those over the next day over some steamed rice without the chimichurri. The original recipe called for 6 cloves of garlic in the sauce. I only used 4, and the garlic taste was still pretty strong. Next time, I’ll probably use 2 cloves or just skip the sauce altogether and just drizzle the kabobs with plain lime juice.
Grilled Veggie Kabobs with Lime Chimichurri
for the kabobs:
3 patty pan squash, halved and sliced into 1/2-inch pieces
2 red onions, quartered
2 bell peppers, cut in 2-inch pieces
1 pound cremini mushrooms, halved if large
1/2 tablespoon chipotle chili powder
salt and pepper, to taste
4 garlic cloves
3 dried bay leaves
6 teaspoons lime juice
1 fresh poblano pepper, chopped
2 fresh serrano chilis, chopped
1 teaspoon sea salt
1/3 cup Italian flat-leaf parsley
1/4 cup oregano
1/2 cup basil
1/3 cup olive oi
- Combine veggies in a large dish. Sprinkle with chili powder, salt, and pepper and toss to coat evenly. Let sit for 30 minutes.
- Meanwhile, make chimichurri. Combine all ingredients except for olive oil in a food processor. Blend until smooth. Slowly add in olive oil until well combined.
- Thread vegetables onto skewers* leaving a little space between each item. Grill over medium heat until slightly charred on all sides. Serve immediately with sauce.
recipe adapted from Runner’s World