Serves 4-6
Prep Time 20 minutes, Cook Time: 15 minutes, Total Time 35 minutes
Ingredients:
Prep Time 20 minutes, Cook Time: 15 minutes, Total Time 35 minutes
Ingredients:
- 1 large red onion, peeled and chopped into large pieces
- 1 red pepper, seeds removed and chopped into large pieces
- 1 yellow peppers, seeds removed and chopped into large pieces
- 1 orange peppers, seeds removed and chopped into large pieces
- 3 green zucchini, sliced into ½” pieces
- Avocado oil, for brushing
- Sprinkle of salt
- ¼ cup olive oil
- 2 cloves garlic
- 1 green onion
- 1 cup packed Italian flat-leaf parsley
- 1 cup packed cilantro
- ¼ tsp salt
- Juice of 1 lime
- If using wooden skewers, soak 8 12” skewers in water for at least 20-30 minutes.
- Using Kilne’s Santoku Knife, prepare the vegetables, making sure they are all relatively the same size, 1” by 1” with the zucchini cut into ½”-thick rounds.
- Skewer the vegetables by alternating different veggies. Brush each skewer with a light layer of avocado oil and a sprinkle of salt on all sides.
- Heat up your BBQ or preheat oven to medium/high broil.
- Grill or broil until grill marks are present and there are a few blackened bits if broiling and vegetables are cooked through, about 10-15 minutes, flipping half way through. If cooking too quickly turn down the heat in the oven or move the skewers from direct heat on the BBQ.
- While skewers are cooking, in a small food processor or blender, blend together the olive oil, garlic, green onion, parsley, cilantro, salt, and lime juice until smooth. May need to shake the blender periodically or scrape down the sides of the food processor. Pour into bowl.
- Serve skewers with Garlic-Herb sauce and enjoy!
