Just because we’re cookin’ with plants doesn’t mean our grills get the cold shoulder! This recipe is a staple in my house for many reasons! The marinade goes great on anything and I have been swooning over this chimichurri for years. I mean it when I say it’s the ultimate, as it’s amazing with bread, empanadas and absolutely anything grilled. Bring this to your next family BBQ and you’ll have everyone asking you for your secret!   Reprinted with permission from Cook, Heal, Go Vegan! by Bailey Ruskus, Page Street Publishing Co. 2021. Photo credit: Bailey Ruskus

Mediterranean Veggie Skewers with Chimichurri [Vegan]

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Serves

2-3

Ingredients

For the Skewers: 

  • 9 cremini mushrooms
  • 1 cup (150 g) cherry tomatoes
  • 1 medium zucchini, thickly sliced
  • 1 medium orange bell pepper, chopped into 2" (5-cm) pieces
  • 1/2 medium red onion, finely chopped

For the Marinade: 

  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 g) Dijon mustard
  • 1 tablespoon (15 ml) liquid aminos
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 tablespoon (15 ml) pure maple syrup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano

For the Chimichurri: 

  • 1 medium bunch fresh parsley
  • 1 medium bunch fresh cilantro
  • 1 medium shallot, peeled
  • 1/2 small jalapeño pepper deseeded and finely chopped
  • 2 scallions, chopped
  • 2 tablespoons (30 ml) fresh lime juice
  • 2 tablespoons (30 ml) fresh lemon juice
  • 3 cloves garlic, peeled
  • 3 tablespoons (45 ml) red wine vinegar
  • 2 tablespoons (30 ml) olive oil
  • 1/2 teaspoon salt
  • 1/4 cup (60 ml) water

Preparation

  1. To prep the skewers, place the mushrooms, tomatoes, zucchini, bell pepper and onion in a large bowl. If any of the mushrooms are very large, cut them in half. Set the bowl aside.
  2. To make the marinade, combine the oil, mustard, liquid aminos, apple cider vinegar, maple syrup, salt, black pepper, thyme, basil and oregano in a small bowl. Mix the ingredients with a spoon until the marinade is smooth.
  3. Pour the marinade over the veggies and toss them until they are fully coated in the marinade. Set the bowl of veggies in the fridge and allow them to marinate for at least 30 minutes, but no longer than 6 hours to avoid soggy veggies.As the veggies marinate, make the chimichurri. In a high-powered blender, combine the parsley, cilantro, shallot, jalapeño, scallions, lime juice, lemon juice, garlic, red wine vinegar, oil, salt and water. Blend Until the chimichurri has some small and chunky pieces but is not fully pureed.
  4. Thread the marinated veggies onto metal or wooden skewers—if you're using wooden skewers, soak them for 5 minutes in water first. Preheat grill or a grill pan to medium heat. Add the veggie skewers and grill them for 3 to 4 minutes on each side, allowing them to brown and blackenin some spots. Remove the skewers from the heat and serve them on a platter with the chimichurri. This dish makes great leftovers to eat with rice pilaf too!

Notes

BAI’S TIP: If you’re looking to get a bit of protein on these skewers, 1-inch (2.5-cm) cubes of firm tofu marinate and grill perfectly with this!



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