Grilled Garlic and Summer Squash Skewers With Chimichurri

The hearty squash really takes on the chimichurri flavors, making this the perfect summer grilling dish
Staff Writer

Summer begs for grilling. Many people think a grill is just for meat, but once you’ve had a little experience with grilling fresh produce, the grill will become your best friend in the hot summer months. There is something unique about cooking on a grill — it just makes the flavors of ingredients blend superbly well and brings out the best in vegetables.

In this recipe I combine a sauce called chimichurri — a green, herby sauce usually used to marinate meat — with a colorful array of vegetables. The hearty squash really takes on the chimichurri flavors. It’s the perfect summer grilling dish!

In Pure Food: Eat Clean with Seasonal, Plant-Based RecipesVeronica Bosgraaf shares her easy vegetarian recipes — many of which are vegan and gluten-free, too — and tips for "cleaning" one's kitchen and lifestyle, from removing processed foods from the shopping cart at the supermarket to getting rid of chemical cleaners. Organized by month of the year, the recipes make use of whole grains, fresh produce, and other unprocessed ingredients, steering clear of refined sugar and grains and hydrogenated fats.  Pure Food shows the simple steps busy home cooks can take to make their cooking more healthful—and delicious.

10
Servings
103
Calories Per Serving
Deliver Ingredients

Ingredients

For the chimichurri:

  • 1/4 Cup finely chopped fresh parsley leaves
  • 1/4 Cup finely chopped fresh basil leaves
  • 3 garlic cloves, minced
  • 1/2 Cup extra-virgin olive oil
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon freshly ground black pepper

For the skewers:

  • 12 large garlic cloves
  • Olive oil, for drizzling
  • 1 medium zucchini, sliced ½ inch thick
  • 1 red bell pepper, cored, seeded, and cut into 1-inch pieces

Directions

For the chimichurri:

For the chimichurri, in a large bowl, combine the parsley, basil, garlic, olive oil, salt, and pepper. Set aside. 

For the skewers:

Preheat the oven to 350˚F.

For the skewers, place the garlic cloves on a small baking sheet, drizzle with the olive oil, and toss well. Roast until lightly golden, about 10 minutes. Transfer to the bowl of sauce. Add the zucchini, yellow squash, and bell pepper to the bowl and toss well. Thread the vegetables and garlic cloves onto skewers and set aside.

Preheat a grill pan over high heat or an outdoor grill to high. Grill the skewers until lightly brown and cooked through, about 3 minutes per side. Drizzle with any remaining sauce and serve hot.

Nutritional Facts

Total Fat
10g
14%
Saturated Fat
9g
38%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin C, total ascorbic acid
19mg
25%
Calcium, Ca
13mg
1%
Phosphorus, P
13mg
2%
Sodium, Na
6mg
0%
Water
7g
0%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.