Vegetable Skewers with Chimichurri Sauce pairing with Cabernet Sauvignon

A September classic but with an innovative touch: Vegetable Anticuchos with Chimichurri. Ideal to pair with Cabernet Sauvignon and enjoy during Chile National Holidays. Here is the step by step of this delicious recipe prepared by the Plant Based chef, Antonia Tagle.

Ingredients

For the Skewer

• Long skewer sticks
• 1 Italian zucchini cut into ¼ moons
• 1 red onion cut into medium cubes
• 400 g portobello mushrooms
• 1 yellow bell pepper cut into cubes
• 400 gr of cherry tomato

For the Chimichurri sauce

• 3 tablespoons of oregano
• 1 tablespoon of color chili
• 1 tablespoon of goat Chili
• 1 tablespoon of salt
• 1 tablespoon minced fresh garlic
• 200 ml of white or apple vinegar
• 250ml of oil
• 3 tablespoons fresh chopped parsley

Preparation

Mix all ingredients in an airtight bowl or jar. Beat carefully and refrigerate for up to 1 month.

Assemble the skewers by alternating the ingredients and grill for 10 minutes over medium heat so that they brown and cook without burning.

Serve with the chimichurri sauce and a glass of Cabernet Sauvignon.

Cheers!