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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 zucchini1 large red onion½ lb whole fresh mushrooms1 large red bell pepper1 eggplantFor the Chimichurri Sauce:½ cup olive oil2 TBSP red wine vinegar½ cup finely chopped parsley3-4 cloves garlic, finely chopped or minced2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 TBSP finely chopped chili)¾ TSP dried oregano½ TSP coarse salt½ TSP black pepper
Directions:
- Soak the wooden skewers in water for 30 minutes to prevent burning.
- For the chimichurri sauce, mix olive oil, red wine vinegar, parsley, garlic, chilies, oregano, salt and pepper in a small bowl and set aside.
- Wash, dry, and chop vegetables. Once chopped, assemble skewers by alternately placing the vegetables on to the skewers.
- 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.
- 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.
- Once the skewers are done, remove them from the grill and brush the chimichurri sauce over the skewers.
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