Fresh, lively summer veggies are perfect for grilling, and this chimichurri sauce dresses them beautifully! Handfuls of basil and parsley blended with finely chopped garlic gloves, olive oil, and a little salt & pepper…and you have a gorgeous sauce!
Grilled Garlic and Summer Squash Skewers with Chimichurri
¼ cup finely chopped fresh parsley leaves
¼ cup finely chopped fresh basil leaves
3 garlic cloves, minced
½ cup extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
12 large garlic cloves
Organic olive oil, for drizzling
1 medium zucchini, sliced ½ inch thick
1 red bell pepper, cored, seeded, and cut into 1-inch pieces
For the chimichurri, in a large bowl, combine the parsley, basil, garlic, olive oil, salt, and pepper. Set aside.
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.