From late spring to late fall, the agricultural regions of California are bursting with juicy, delicious food. Peaches, peppers, sweet onions, corn, strawberries… it is a wonder that anyone would think they need to eat animals! Life is so abundant in the summer months.
This three-in-one recipe brings colors, cultures, and flavors together for a tasty and light summer barbecue plate, perfect for Fourth of July weekend!
Most ingredients can be purchased at your local farmer’s market in the summer season. Let’s remember that local plant based food is one of the best things we can give to our bodies as well as the planet!
This recipe includes homemade chimichurri, a garlicky and tangy South American sauce made mostly of fresh herbs, garlic, olive oil, and chilies. Put it on anything and everything: as a salad dressing or marinade, on potatoes or rice, you name it! Extra chimi can be stored in the fridge for 2-4 days.
A side note: Don’t try to make this amazing sauce with dried herbs… it just won’t do it justice!
Simple Summer Veggie Skewer Recipe
Chop the veggies and pineapple into roughly equal, square-ish chunks, so they’ll lay on the grill evenly. Place the chunks in the large bowl.
Drizzle with a little olive oil, about 1-2 tbsp, and mix thoroughly with your hands. You want them to be completely but lightly coated so they don’t stick to the grill.
Drizzle on the teriyaki sauce, and mix again with your hands. Start with about 3 tbsp and add to your taste, but err on the side of caution with the sauce: it’s going to caramelize on the grill and give the veggies a delicious sweet glaze, but if you overdo it, you’ll only taste teriyaki!
Fill up your skewers with your veggies and pineapple, leaving a little space between each one. Tip: Placing onions at the ends make your skewers nice and sturdy. Arrange the skewers on the tray/cookie sheet. Lightly sprinkle with pepper and garlic powder. Flip and repeat on both sides.
If you have a basting brush, lightly brush the grill grates with olive oil. Preheat the grill on medium-high heat. Once the grill is hot, (you’ll know because the skewers will hiss when you place them on the grates), arrange your skewers and cook each side for 5-8 minutes, until they get a little softened and brown on the edges.
Be sure to make enough for sharing with your veg-curious friends!
Grilled Sweet Potatoes Recipe
Scrub and dry the potatoes. Cut into semi-thick slices, about ¼ inch.
Place in a bowl and drizzle with olive oil, just enough to coat. Add a sprinkle of salt and pepper, to taste. A little goes a long way. Stir with your hands to coat the slices in oil.
If you have a basting brush, lightly brush the grill grates with olive oil. Preheat the grill to medium heat. Place slices on the grill and cover for about 5-7 minutes, until potatoes soften and get that gorgeous char mark on them. Flip and repeat on the other side.
Load these up on a tray and serve with the chimichurri sauce below!
Combine vinegar, chili, shallot, garlic, and salt in a bowl. Mix and set aside while you chop the herbs.
Chop the cilantro, oregano, and parsley super finely. Squeeze the herbs together into a ball on the cutting board and chop it as finely as you can in one direction, and then turn the cutting board 90 degrees and chop again. Repeat this a few times.
Add your herbs to the bowl and stir. Last but not least, while you’re still stirring with a whisk or fork, add the olive oil.
Let the chimi sit while your potatoes grill.
Drizzle over finished potatoes or set aside for dipping!
We are located in beautiful Paso Robles, California. Tours are by appointment only. Visit our Facebook calendar for the next volunteer day or open house.
6060 Vista Del Paso
Paso Robles, CA, 93446
To educate the public and influence change on compassionate treatment of animals and the environment, by encouraging a plant-based lifestyle. To protect and care for farmed animals, and senior cats and dogs, who have been neglected, abused and abandoned.
Financial gifts are always welcome. We are a 501c3, all donations are completely tax deductible.
Our 501c3 number is: 47-1018772