Veggie Shish Kebabs

with Chimichurri Sauce

Chimichurri is an Argentinian condiment usually served with steak, but it’s a worthy match for these veggie skewers, which are so substantial, you won’t miss the beef. You might be tempted to toss everything in the blender, but this is one instance when hand-chopping all of the elements makes a big difference in the texture of the finished product. Aim for the consistency of a loose, chunky pesto, and you’re on the right track.

Serves 4 to 6 (makes 12 skewers)

For the chimichurri

• 2 scallions, thinly sliced
• 1 cup loosely packed fresh flat-leaf parsley, finely chopped
• ½ cup loosely packed fresh cilantro, finely chopped
• ¼ cup loosely packed fresh mint, finely chopped
• 4 teaspoons chopped garlic
• ½ cup extra-virgin olive oil
• ½ teaspoon fine sea salt

For the shish kebabs

• Assorted vegetables, such as cherry tomatoes; zucchini, cut into 1-inch cubes; red onion, cut into 1-inch chunks; multicolored bell peppers, cut into 1-inch chunks; and maitake mushrooms, cut into 1-inch chunks
• Extra-virgin olive oil
• Fine sea salt and freshly ground black pepper

Make the chimichurri: In a medium bowl, combine all of the ingredients until well mixed. Set aside

Make the shish kebabs: If using wooden skewers, soak them in water for 30 minutes before using. String 5 or 6 vegetable pieces on each of twelve 6- or 8-inch skewers, trying to arrange them so that the skewers will sit evenly on a flat surface (this helps the vegetables cook consistently). Brush the skewers with olive oil and sprinkle with salt and pepper to taste. Arrange the skewers in a baking dish.

Marinate the kebabs: Pour half of the chimichurri on the vegetables, rotating to coat all sides. Marinate for at least 30 minutes and up to 4 hours, turning occasionally.

Cook the kebabs: Heat a grill or grill pan over medium-high heat. Grill the skewers until the vegetables are charred and tender but not mushy, 3 to 4 minutes per side. Serve the skewers with the remaining chimichurri.