Mediterranean Veggie Skewers with Chimichurri [Vegan] – One Green Planet

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Consider this collection a gateway into the colorful and delicious plant kingdom. Each recipe is…

Consider this collection a gateway into the colorful and delicious plant kingdom. Each recipe is designed to teach core culinary techniques, so you can become confident and creative in the kitchen. Comforting classics―think pizza, falafel, tacos and curry―get a vibrant vegan makeover, ensuring tasty alternatives for any craving. Savor Spaghetti Alfredo in an indulgent sauce that won’t weigh you down; experience better-than-takeout Miso-Mushroom Ramen, low in sodium but big on umami; or dig into a chocolate-studded oatmeal cookie, packed with good-for-you ingredients. Fridge staples are made healthier and cheaper with essentials like Not Your Mama’s Salted Butter, Herbed Creamy Feta and Cashew-Hemp Milk. To encourage holistic healing from the inside out, most of Bailey’s recipes are gluten-free and all are free of refined sugars.

Whether it’s a quick garden bowl or slow-simmered chili, these dishes are fuss-free and seriously nourishing. Let Bailey lead the way as you embrace Earth’s abundance, cook consciously and feel better than ever. Read more about Bailey Ruskus

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Mediterranean Veggie Skewers with Chimichurri [Vegan]

Just because we’re cookin’ with plants doesn’t mean our grills get the cold shoulder! This recipe is a staple in my house for many reasons! The marinade goes great on anything and I have been swooning over this chimichurri for years. I mean it when I say it’s the ultimate,…
Just because we’re cookin’ with plants doesn’t mean our grills get the cold shoulder! This recipe is a staple in my house for many reasons! The marinade goes great on anything and I have been swooning over this chimichurri for years. I mean it when I say it’s the ultimate, as it’s amazing with bread, empanadas and absolutely anything grilled. Bring this to your next family BBQ and you’ll have everyone asking you for your secret!

 

Reprinted with permission from Cook, Heal, Go Vegan! by Bailey Ruskus, Page Street Publishing Co. 2021. Photo credit: Bailey Ruskus
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Ingredients You Need for Mediterranean Veggie Skewers with Chimichurri [Vegan]

For the Skewers: 

9 cremini mushrooms
1 cup (150 g) cherry tomatoes
1 medium zucchini, thickly sliced
1 medium orange bell pepper, chopped into 2″ (5 cm) pieces
1/2 medium red onion, finely chopped

For the Marinade: 

2 tablespoons (30 ml) olive oil
1 tablespoon (15 g) Dijon mustard
1 tablespoon (15 ml) liquid aminos
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (15 ml) pure maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano

For the Chimichurri: 

1 medium bunch fresh parsley
1 medium bunch fresh cilantro
1 medium shallot, peeled
1/2 small jalapeño pepper, deseeded and finely chopped
2 scallions, chopped
2 tablespoons (30 ml) fresh lime juice
2 tablespoons (30 ml) fresh lemon juice
3 cloves garlic, peeled
3 tablespoons (45 ml) red wine vinegar
2 tablespoons (30 ml) olive oil
1/2 teaspoon salt
1/4 cup (60 ml) water

How to Prepare Mediterranean Veggie Skewers with Chimichurri [Vegan]

To prep the skewers, place the mushrooms, tomatoes, zucchini, bell pepper and onion in a large bowl. If any of the mushrooms are very large, cut them in half. Set the bowl aside.
To make the marinade, combine the oil, mustard, liquid aminos, apple cider vinegar, maple syrup, salt, black pepper, thyme, basil and oregano in a small bowl. Mix the ingredients with a spoon until the marinade is smooth.
Pour the marinade over the veggies and toss them until they are fully coated in the marinade. Set the bowl of veggies in the fridge and allow them to marinate for at least 30 minutes, but no longer than 6 hours to avoid soggy veggies. As the veggies marinate, make the chimichurri. In a high-powered blender, combine the parsley, cilantro, shallot, jalapeño, scallions, lime juice, lemon juice, garlic, red wine vinegar, oil, salt and water. Blend until the chimichurri has some small and chunky pieces but is not fully pureed.
Thread the marinated veggies onto metal or wooden skewers—if you’re using wooden skewers, soak them for 5 minutes in water first.
Preheat the grill or a grill pan to medium heat. Add the veggie skewers and grill them on each side for 3 to 4 minutes, allowing them to brown and blacken in some spots. Remove the skewers from the heat and serve them on a platter with the chimichurri. This dish makes great leftovers to eat with rice pilaf too!

Notes

If you’re looking to get a bit of protein on these skewers, 1-inch (2.5-cm) cubes of firm tofu marinate and grill perfectly with this!