Dairy-Free Vegetable Skewers with Chimichurri Sauce

Ingredients

• 2 medium Bell peppers (various colors)
• 1 medium Red onion
• 1 medium Zucchini
• 1 pint Cherry tomatoes
• 8 oz Mushrooms
• 0.5 cup Olive oil
• 0.25 cup Red wine vinegar
• 0.5 cup Fresh parsley
• 2 tablespoons Fresh oregano
• 3 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Cut the 2 medium Bell peppers, 1 medium Red onion, and 1 medium Zucchini into roughly 1-inch pieces. Place the 1 pint Cherry tomatoes and 8 oz Mushrooms whole onto the skewers.
2. 2Thread the cut bell peppers, red onion, and zucchini onto skewers, alternating with the cherry tomatoes and mushrooms. Aim for a colorful mix on each skewer.
3. 3Prepare the chimichurri sauce: Finely chop the 0.5 cup Fresh parsley, 2 tablespoons Fresh oregano, and 3 cloves Garlic. Place the chopped ingredients into a medium bowl.
4. 4Add the 0.5 cup Olive oil, 0.25 cup Red wine vinegar, 1 teaspoon Salt, and 0.5 teaspoon Black pepper to the bowl with the chopped herbs and garlic. Stir everything together until well combined.
5. 5Preheat your grill to medium heat, which is approximately 350-400°F (175-200°C).
6. 6Place the prepared vegetable skewers on the preheated grill. Grill for 10 to 15 minutes, turning the skewers every few minutes, until the vegetables are tender and have light char marks. The cherry tomatoes should be softened and slightly blistered.
7. 7Remove the skewers from the grill and arrange them on a serving platter. Drizzle the prepared chimichurri sauce generously over the grilled vegetable skewers. Serve immediately.

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