Roasted vegetable skewer with chimichurri



10 Ardo 1/4 cobs of corn
20 Ardo Half potatoes with skin
10 Ardo Cauliflower florets
10 Ardo Broccoli florets
100 g Chopped tomatoes
100 g Ardo Mix Smokey BBQ
30 g Ardo Persillade
10 g Ardo Parsley
2 red onions
100 ml olive oil
Lime juice
Salt and pepper


  1. Briefly steam or boil the cobs of corn.
  2. Marinate the half potatoes with peel using half the olive oil and persillade. Season with salt and pepper and bake in the oven at 180°C for 15 minutes.
  3. Defrost the broccoli and cauliflower.
  4. Peel the red onions and cut into four.
  5. Make 10 skewers using the various vegetables.
  6. Drizzle the skewers with the remaining olive oil and grill on the BBQ or in the oven.
  7. Prepare the chimichurri using the chopped tomatoes, Mix Smokey BBQ, olive oil, parsley and season with pepper, salt and lime juice.
  8. Slightly warm the chimichurri and divide it between the hot skewers.
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