Recipe: Grilled Veggie Skewers with Avocado Chimmichurri

• 1 large sweet potato, peeled & chopped into big chunks
• 5 baby red potatoes, quartered
• 1 red bell pepper, chopped into big chunks
• 1 yellow bell pepper, chopped into big chunks
• 1 medium red onion, chopped into big chunks
• 2 portobello mushrooms, chopped into big chunks
• 3 ears corn, chopped into smaller sections (about 3 per ear)
• 3 Tbsp Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil, divided by 2 Tbsp & 1 Tbsp
• 1 Tbsp Spice House Lakeshore Shallot & Herb Spice Blend
• 5 cloves garlic, peeled and chopped
• 1 jalapeno pepper, seeds & stem removed and chopped
• 1 cup cilantro, chopped (plus a little more for serving)
• 1 cup parsley, chopped (plus a little more for serving)
• 1/2 avocado
• 1 lime, juiced
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• 1 Tbsp Savannah Bee Company Whipped Honey with Lemon
• 3 Tbsp water
• Stock Market Garlic Chive White Balsamic Vinegar, for finishing
• Metal or soaked bamboo skewers

Directions

Preheat up your grill to medium-high heat. Place your chopped sweet potato and potatoes in a large pot and cover with water. Bring to a boil and cook or “parboil” for about 10 minutes or until almost tender (you want them firm enough to be able to stay on the skewer); drain and allow to cool a bit.

Assemble skewers by adding the vegetables (everything except the corn) in layers to the skewers; drizzle with Stock Market Cilantro & Roasted Onion Extra Virgin Olive and season with Spice House Lakeshore Shallot & Herb Spice Blend. Grill the skewers and corn cobs until grill marks are present and vegetables are tender and cooked through (about 10 minutes or so).

While the vegetables are grilling, prepare your Avocado Chimichurri Sauce by combining the chopped garlic and jalapeno in a food processor along with the cilantro, parsley, avocado, Jacobsen’s Italian Sea Salt, Jacobsen’s freshly ground black pepper, lime juice, Savannah Bee Company Whipped Honey with Lemon, and 1 Tbsp Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil; blend until smooth (scraping down sides as needed). Thin the sauce out with a little water until a thick but still pourable sauce remains.