Chimichurri Vegetable Skewers

The perfect dish for the summer. Add some of these to your BBQ this season and your guests won't realise they're vegan! The garlicky, vinegary bite to these earthy veggies will have even the most dedicated carnivores reaching for seconds. These are vegan, gluten free, and deliciously moreish!

Ingredients

For the skewers:
2 medium courgettes/ zucchini
300g/ 10oz mushrooms
2 medium bell peppers- these look best in different colours eg red and orange
3 spring onions (green onions)
4 garlic cloves, halved
3 spring onions, slices into 3cm strips
4-6 kebab sticks

For the marinade:
1 lemon
2 garlic cloves
1/4 cup mixed herbs- parsley, thyme, basil, finely chopped
1 tbsp white wine vinegar (apple cider vinegar also works well here)
3 tbsp EVOO
garlic/ onion salt to taste

Method
Slice the veggies into good size chunks- you'll want them thick enough to be skewered without falling off the stick whilst grilling! I find quartering the courgettes/ zucchini lengthways then slicing in 2-3cm chunks works well, as well as removing the stalk before quartering the mushrooms.
Place the vegetables in a ziplock bag and add the ingredients for the marinade, shake well, ensuring all the vegetable chunks are covered, and seal. Leave for at least 1 hour in the fridge to marinate, you can leave these for up to 3 days before using.
To grill, skewer each vegetable chunk onto a skewer/ kebab stick- try to mix up the order somewhat but ensure each end had a pepper piece as that will help to prevent your other veggies from sliding off one side. Grill until slightly charred on each side and serve 2-3 as a main course, or 1-2 as a side.
Enjoy with some freshly grilled watermelon and a delicious beverage of your choice!