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Grilled Summer Vegetable Kabobs with Chimichurri Sauce

Yields1 Serving

 3 lbs petite mixed potatoes
 2 zucchini
 2 yellow squash
 1 large yellow onion
 1 red bell pepper
 olive oil
 1 tbsp Creole Seasoning
 Chimichurri sauce for serving
1

Preheat the grill to 400℉.

2

Bring a large pot of water to boil and boil potatoes until just fork tender. Drain and set aside.

3

Chop the zucchini, yellow squash, red bell pepper, and yellow onion into large pieces.

4

Gently toss all of the vegetables in the olive oil and creole seasoning. Place all of the vegetables on skewers.

5

Grill at 400℉ for 10-15 minutes, turning every 3-4 minutes until the vegetables are tender and starting to become crisp on the edges.

6

Remove from heat and drizzle with chimichurri sauce.