Chimichurri Vegetable Recipe

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Chimichurri Vegetable
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Ingredients:

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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 779.6 Kcal (3264 kJ)
Calories from fat 167.82 Kcal
% Daily Value*
Total Fat 18.65g 29%
Sodium 455.35mg 19%
Potassium 4030.61mg 86%
Total Carbs 139.74g 47%
Sugars 9.4g 38%
Dietary Fiber 17.97g 72%
Protein 17.99g 36%
Vitamin C 100.8mg 168%
Iron 9.5mg 53%
Calcium 116.9mg 12%
Amount Per 100 g
Calories 84.06 Kcal (352 kJ)
Calories from fat 18.1 Kcal
% Daily Value*
Total Fat 2.01g 29%
Sodium 49.1mg 19%
Potassium 434.61mg 86%
Total Carbs 15.07g 47%
Sugars 1.01g 38%
Dietary Fiber 1.94g 72%
Protein 1.94g 36%
Vitamin C 10.9mg 168%
Iron 1mg 53%
Calcium 12.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.3
    Points
  • 20
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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