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Grilled Veggie Kabobs with Chimichurri Sauce - RM3® & GLP Elite™

Print Recipe
Cook Time 30 minutes
Course Appetizer, Dinner, Lunch
Servings 5 people

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
 

  • Whisk together the chimichurri ingredients in a bowl and set aside.
  • Spray the grill with zero-calorie nonstick cooking spray and heat to medium-high.
  • Cut the vegetables into 1- or 2-inch pieces. Thread onto the metal skewers.
  • Season the skewers with salt and pepper.
  • Grill the skewers for 8 minutes per side or until the vegetables are tender and lightly charred.
  • 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.
Keyword Chimichurri Sauce, Veggie Kabobs