Grilled Veggie Kabobs + Creamy Chimichurri Sauce

Plant based grillin'.
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This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet.  She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet.  When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories! 

INGREDIENTS

Creamy Chimichurri Sauce

  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1 Teaspoon fresh oregano
  • 1-2 Tablespoons shallot, minced
  • 1 Tablespoons jalapeno, minced
  • 1 Tablespoon garlic, minced
  • 1 Teaspoon apple cider vinegar
  • 1/2 cup high quality olive oil
  • 1 avocado, ripe enough to be blended
  • 1/2 cup Unsweetened Almondmilk
  • 1/4 Teaspoon kosher salt

Veggie Kabobs

  • 1 container mushrooms - use whatever variety you like, leave whole unless overly large
  • 1 red onion - peel the onion and then cut in half and half again. Break apart chunks leaving 2-3 layers together
  • 3 bell peppers - cut off ends and remove core and seeds; cut into large chunks.
  • 3 ears of sweet corn - remove husks and cut each piece of corn into 3 pieces
  • 2 medium zucchini - cut off ends and then since into thick slices (approximately 3/4 inch).

METHOD

Creamy Chimichurri Sauce

Combine ingredients in a small food processor and blend until smooth (if you want a thinner consistency, simply add additional almondmilk a tablespoon at a time). Set aside.

Grilled Veggie Kabobs

If you are using wooden skewers, start soaking them in water for a minimum of 30 minutes. Preheat grill to 450. Take your skewer and start adding veggies in whatever order you wish we recommended using stronger/thicker pieces towards the ends.  If you use thinner pieces towards the ends, they get very weak as they cook and will fall off as you are flipping).

Brush each skewer with olive oil and then sprinkle generously with salt and pepper. Place on direct heat (directly over flame) for 5 minutes per side or a total of approximately 10 minutes.

Remove carefully and serve immediately with Creamy Chimichurri Sauce (brush on or use as a fun dipping sauce!).