Total Time
42mins
Prep 20 mins
Cook 22 mins

Found this in Family Circle magazine

Ingredients Nutrition

Directions

  1. In a sided skillet, cover potatoes with 1 inch of cold water. Bring to a boil. Reduce heat to a simmer and cook 10 minutes, until fork-tender. Drain and rinse under cold water until cooled.
  2. In a bowl, whisk together oil, vinegar, and salt until well combined. Stir in garlic, parsley and cilantro. In a resealable plastic bag, toss vegetables with 3/4 of the chimichurri. Refrigerate 30 minutes to 1 hour.
  3. Heat grill to medium-high heat. Thread vegetables on eight 10-inch skewers. Grill for 6 minutes, flip, and cook another 6 minutes. Serve with remaining chimichurri on the side.