Cheesy Vegetable Kebabs with Chimmichurri
Ingredients:
- 2 8oz packages The Big Moo - Oh-So Original or Roasted Garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 zucchini
- 2 tablespoons vegetable oil
- 1 cup chimichurri (homemade or store-bought)
- Salt and pepper to taste
Cooking Instructions:
- Preheat the grill to medium heat. If using wooden skewers, soak submerged in water for 20 minutes.
- Cut The Big Moo, peppers, onion, and zucchini into 1-inch cubes. Build the skewers stacking pepper, The Big Moo, onion, zucchini. Repeat until each of the skewers are full.
- Brush the skewers lightly with oil and season all over with salt and pepper to taste. Grill each skewer for nearly 20 minutes, rotating the skewers every 3-4 minutes to ensure even cooking on all sides. The vegetables should be slightly charred and tender, the cheese will be soft and melted.
- Arrange the skewers on a serving platter and drizzle over the chimichurri. Serve with extra chimichurri sauce for dipping.
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