Veggie Skewers with Chimichurri Sauce

This delicious recipe is from Minimalistbaker.com

Ingredients:

VEGETABLES

• 1 large sweet potato (organic when possible/chopped into large pieces)

• 4-6 whole baby red potatoes (quartered)

• 1 medium red bell pepper (seeds removed + chopped into large pieces)

• 1 medium yellow bell pepper (seeds removed + chopped into large pieces)

• 1 medium red onion (peeled + chopped into large pieces)

• 2 large portobello mushrooms (wiped clean + chopped into large pieces)

• 2-4 ears corn (optional/grilled off the skewer)

• 1-2 Tbsp avocado or coconut oil (for brushing vegetables)

• 1 healthy pinch each sea salt and black pepper

CHIMICHURRI SAUCE

• 5 cloves garlic (peeled and crushed)

• 1 medium serrano pepper (seeds and stem removed / use less if not into spicy food)

• 1 cup packed cilantro (thick bottom stems cut off)

• 1 cup packed flat-leaf parsley

• 3 Tbsp ripe avocado

• 1/4 tsp salt (plus more to taste)

• 3 Tbsp lime juice

• 1 Tbsp maple syrup (or other sweetener of choice)

• 1 Tbsp avocado oil (optional, or sub more water)

• Water (to thin /~3 Tbsp or 45 ml as original recipe is written)

Directions:

VEGETABLES

1. Heat up your grill or preheat oven to medium/high broil.

2. Place your chopped sweet potato and potatoes in a large pot and cover with water. Bring to a boil and cook or “parboil” for about 10 minutes or until almost tender. You want them to be semi-tender – firm enough to stay on a skewer, but tender enough that they won’t require too much time on the grill/in the oven. Drain and let cool slightly.

3. Assemble skewers by adding the vegetables in layers to the skewers, leaving enough room at the top and the bottom to help with flipping and preventing vegetables from falling off. Brush with a neutral, high-heat oil such as avocado or coconut oil (or sub water if avoiding oil) and sprinkle generously with salt and pepper on all sides.

4. Grill (or broil) until grill marks are present and vegetables are tender and cooked through – about 10-15 minutes. Flip once at the halfway mark to ensure even cooking. If browning too quickly, move to the perimeter of the grill, where the heat is less intense (or turn oven heat down/move the pan lower in the oven). If grilling corn, place directly on the grill without the husk, or on the broil pan with the other vegetables.

5. While the vegetables are grilling, prepare your chimichurri sauce (optional)

CHIMICHURRI SAUCE

1. Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, maple syrup, and oil (optional).

2. Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.

3. Taste and adjust flavor as needed, adding more serrano pepper for heat, garlic for spice/zing, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness.

4. Transfer to a serving container and enjoy immediately, or cover and refrigerate up to 4-5 days. Be sure to seal tightly or the sauce will lose its vibrant green color.

*Disclaimer: Always check ingredients to ensure they safely contribute to your specific dietary needs.

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