Chimichurri Vegetable

Found this in Family Circle magazine

• Ready In: 42 mins
• Serves: 4

Ingredients

• 16  small  red potatoes, about 1 1/2 inches around (about 1 lb)
• 1⁄3 cup olive oil
• 1⁄4 cup red wine vinegar
• 1⁄2 teaspoon salt
• 3  garlic cloves, minced
• 1  cup fresh parsley, chopped
• 1⁄4 cup cilantro, chopped
• 2  medium zucchini, sliced 1 inch thick
• 2  medium  yellow squash, sliced 1 inch thick
• 1  small red onion, trimmed, peeled, and cut into 1 inch wedges

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.