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A cilantro and lime-spiked chimichurri sauce adds bright flavor and color to grilled potatoes and bell peppers. Photo credit: Eva Kosmas from Adventures in Cooking.
1 cup packed cilantro leaves
1/4 cup olive oil
1/4 cup fresh lime juice
3 cloves garlic
1 teaspoon salt
1 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Red Pepper, Crushed
2 pounds small red potatoes, pierced with fork
2 tablespoons olive oil, divided
2 bell peppers, each cut into 6 strips
For the Cilantro-Lime Chimichurri, place all ingredients in food processor; cover. Process until cilantro is coarsely chopped. Set aside in large bowl.
Microwave potatoes 7 minutes on HIGH or until tender, turning halfway through cooking time. Let stand 2 minutes. Cut potatoes in half or quarter if large. Toss with 1 tablespoon of the oil.
Grill potatoes over medium heat 2 minutes on each side or until lightly browned and grill marks appear. Toss bell peppers with remaining 1 tablespoon oil. Grill over medium heat 6 minutes or until tender-crisp, turning occasionally. Cut bell peppers into 1-inch pieces. Add potatoes and bell peppers to Chimichurri; toss gently until well coated. Serve warm.
(Amount per serving)