Veggie Pinchos


Veggie Pinchos

Servings 4


  • Skewers:
  • 8 wooden skewers
  • 16-18 whole white button or cremini mushrooms, wiped cleaned and de-stemmed
  • 1 large red or white onion, cubed
  • 4 large yellow squash/zucchinis’, sliced in rounds
  • 4 bell peppers (red, yellow, orange, green), seeded and cubed
  • olive oil – for brushing,
  • Chimiverde Sauce:
  • 1 cup fresh flat-leaf parsley
  • 1 cup fresh mint
  • 1 small shallot, chopped
  • 1 garlic clove, minced
  • 1/8 teaspoon crushed red pepper
  • 1 teaspoon sea salt
  • 1 teaspoon honey
  • ¼ cup rice vinegar
  • ½ cup olive oil


  • Soak wooden skewers in water for at least 15-30 minutes.
  • Skewer the vegetables by alternating between the different veggies. Brush skewers with a light layer of olive oil.
  • Preheat grill or large heavy pan to medium-high heat. Once the grill/pan is hot, add skewers and grill /cook for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
  • To make sauce, place all ingredients except the oil in a blender. Blend until combined. With the motor running, slowly stream in oil.
  • Drizzle sauce over skewers. Transfer remaining sauce to glass jar and store in the refrigerator up to 5-7 days. Enjoy!