Veggie Kabobs with Chimichurri
Incredible grilled veggie kabobs with fresh and crispy bell peppers, earthy mushrooms and onions, and juicy sweet pineapple. Basted with a delicious fresh chimichurri sauce for a bright and zesty dinner ready in less than 20 minutes.
Ingredients
Kabobs
- 10 skewers
- 2 cups pineapple chunks
- 1 green bell pepper
- 1 red bell pepper
- 1/2 red onion
- 1 package baby bella or cremini mushrooms
Chimichurri
- 1 cup parsley-chopped
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp minced garlic
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp cracked pepper
- 1/2 tsp red pepper flakes (optional)
Instructions
- If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- Preheat the grill to around 400 degrees.
- Wash produce. Cube the pineapple, and slice the bell peppers and onion into bite-size chunks.
- Skewer your veggies alternating between bell peppers, onion, and mushrooms. Place the pineapple on separate skewers since they will cook a little less than the veggies. Or keep them all together if you prefer.
- Mix together the chimichurri ingredients and baste the skewers before placing on the grill.
- Grill for 10-12 minutes turning every few minutes to char evenly. Remove from heat and baste with additional chimichurri if desired. Serve warm with saffron rice.
- Store leftovers in the fridge in a covered container for a couple of days. The mushrooms will lose their texture after a day or two.