Chimichurri Vegetable

• 16 small red potatoes, about 1 1/2 inches around (about 1 lb)
• 13 cup olive oil
• 14 cup red wine vinegar
• 12 teaspoon salt
• 3 garlic cloves, minced
• 1 cup fresh parsley, chopped
• 14 cup cilantro, chopped
• 2 medium zucchini, sliced 1 inch thick
• 2 medium yellow squash, sliced 1 inch thick
• 1 small red onion, trimmed, peeled, and cut into 1 inch wedges

1. In a sided skillet, cover potatoes with 1 inch of cold water.
2. Bring to a boil.
3. Reduce heat to a simmer and cook 10 minutes, until fork-tender.
4. Drain and rinse under cold water until cooled.
5. In a bowl, whisk together oil, vinegar, and salt until well combined.
6. Stir in garlic, parsley and cilantro.
7. In a resealable plastic bag, toss vegetables with 3/4 of the chimichurri.
8. Refrigerate 30 minutes to 1 hour.
9. Heat grill to medium-high heat.
10. Thread vegetables on eight 10-inch skewers.
11. Grill for 6 minutes, flip, and cook another 6 minutes.
12. Serve with remaining chimichurri on the side.

red potatoes, olive oil, red wine vinegar, salt, garlic, fresh parsley, cilantro, zucchini, yellow squash, red onion

Taken from www.food.com/recipe/chimichurri-vegetable-501873 (may not work)