Chimichurri Charmers
Grilled Bell Pepper and Tomato Skewers Brushed with Classic Chimichurri Sauce
35 minutes
Serves 4
DinnerSouth AmericanVeganVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Inspired by the Argentine asado, these skewers let you practice the fine art of grilling juicy vegetables and crafting a punchy, fresh chimichurri. You'll learn why acid and herbs make vegetables sing, and why you always, always rest your skewers.
Equipment needed
- Grill
- Metal or wooden skewers (soaked)
Ingredients
Yield
4
Instructions
- 01In a medium bowl, gently toss the red and yellow bell pepper chunks and tomato wedges with 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Set aside for 10 minutes.
- 02Thread the bell peppers and tomato wedges alternately onto metal or soaked wooden skewers, packing them snugly but not too tightly.
- 03Preheat the grill to medium-high heat, about 400°F. Clean and oil the grates well.
- 04While the grill heats, make the chimichurri: In a bowl, mix together the remaining 1/4 cup olive oil, red wine vinegar, parsley, cilantro, garlic, dried oregano, crushed red pepper flakes, 3/4 teaspoon salt, and black pepper until well combined.
- 05Place the skewers on the grill. Cook, turning every 2-3 minutes, until peppers are tender and slightly charred and tomatoes are blistered but still intact, 8-10 minutes total.
- 06During the last 2 minutes of grilling, brush skewers generously with the chimichurri sauce, turning once to coat all sides.
- 07Transfer skewers to a platter and let rest for 3 minutes before serving. Drizzle with additional chimichurri and serve the rest on the side.
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