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Veggie Skewers with Chimichurri 

All natural Western Cherry BBQ chips infuse tangy flavor in this recipe for Grilled Veggie Skewers with Chimichurri.


Ingredients:

1 large zucchini
1 large red onion
½ lb whole fresh mushrooms
1 large red bell pepper
1 eggplant

For the Chimichurri Sauce:  
½ cup olive oil
2 TBSP red wine vinegar
½ cup finely chopped parsley
3-4 cloves garlic, finely chopped or minced  
2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 TBSP finely chopped chili)
¾ TSP dried oregano
½ TSP coarse salt
½ TSP black pepper
 

Directions:
  1. Soak the wooden skewers in water for 30 minutes to prevent burning.
  2. For the chimichurri sauce, mix olive oil, red wine vinegar, parsley, garlic, chilies, oregano, salt and pepper in a small bowl and set aside.
  3. Wash, dry, and chop vegetables. Once chopped, assemble skewers by alternately placing the vegetables on to the skewers.
  4. For a gas grill, preheat to medium-high and place Western Cherry Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Cherry Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
  5. Once the grill is hot and the chips are smoking, place the vegetable skewers on to the grill and grill until the vegetables are tender and cooked through (about 10-15 minutes) turning the skewers over after 5-7 minutes. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
  6. Once the skewers are done, remove them from the grill and brush the chimichurri sauce over the skewers.

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