Grilled Chilean Vegetable Kabobs with Basil Chimichurri Sauce
A delicious vegetable shish kebob with a flavorful chimichurri sauce that'll knock your socks off.
Servings: 6 kabobs
Ingredients
For the Chilean Marinade
- ¼ cup olive oil extra virgin
- ¼ cup lime juice
- 2 large cloves garlic minced
- 1 teaspoon cumin
- 1 tsp Cajun seasoning (or make your own with red pepper, thyme, celery seed, paprika and onion powder)
- 1 tablespoon tamari
For the Vegetable Kabobs
- 8 oz baby bella mushrooms de-stemmed
- 12 cherry tomatoes
- ½ sweet onion diced into large chunks
- 1 orange bell pepper diced into large chunks
- 8.8 oz cooked beets about 5 diced into large chunks (I used Love Beets)
For the Chimichurri Sauce
- ¾ cup olive oil extra virgin
- ⅛ cup red wine vinegar
- 2 cups fresh basil
- ½ cup fresh cilantro
- 4 large cloves garlic
- 3 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Cut up vegetables. Combine marinade ingredients in medium bowl. Add vegetables to large freezer bag. Pour marinade on top of vegetables in bag. Using your hands, mix vegetables and marinade in bag making sure all vegetables are covered. Allow to site for 2-4 hours so that vegetables absorb the flavor of the marinade.
- Place vegetables on bamboo skewers. Cook on barbecue over mesquite wood chunks for 20 minutes, depending upon the heat of your barbecue. Remove from heat.
- Drizzle basil chimichurri sauce over each vegetable kabob. Serve with brown rice and a glass of your favorite red wine.