Grilled Veggie Kabobs with Chimichurri Sauce – RM3® & GLP Elite™
Ingredients
Kabob Ingredients
- 2 cups mushrooms
- 1 zucchini (about 1 cup)
- 1 red pepper (about 1 cup)
- 1 onion (about 1 cup)
- Salt and pepper, to taste
- Zero-calorie nonstick cooking spray
- 4 metal skewers
Chimichurri Ingredients
- ½ cup fresh cilantro, finely chopped
- ½ cup white wine vinegar
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 shallot, finely chopped
- 1 Fresno chile, finely chopped
- 3-4 garlic cloves, thinly sliced
- 2 Tbsp fresh oregano leaves, finely chopped
- ½ tsp kosher salt
Instructions
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Whisk together the chimichurri ingredients in a bowl and set aside.
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Spray the grill with zero-calorie nonstick cooking spray and heat to medium-high.
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Cut the vegetables into 1- or 2-inch pieces. Thread onto the metal skewers.
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Season the skewers with salt and pepper.
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Grill the skewers for 8 minutes per side or until the vegetables are tender and lightly charred.
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Remove the skewers from the grill and serve with the chimichurri sauce.
Notes
Recipe Yields: 10 servings of vegetables.
Reminder: This is an RM3® and GLP Elite™ recipe.
